Shrimp Tikka Masala
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Seasons and Suppers · by Jennifer Maloney★ 4.8 (6)

Shrimp Tikka Masala

NUTRITION · PER SERVING25M COOK
CAL 27%·PRO 73%
CARBS 73G54% OF CAL
5G FIBER65G OTHER3G TOTAL SUGAR
FAT 11G19% OF CAL
4G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plump shrimp simmered in a creamy tomato-based tikka masala sauce with warm spices and a touch of fenugreek. A quick, aromatic curry ready in under 30 minutes.

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Nutrition & ingredients

Ingredients

serves 2
  • 1 1/2 teaspoons garam masala
  • 1/8 teaspoon turmeric powder
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon cumin
  • 1/8-1/4 teaspon Kashmiri chili powder (or a pinch-1/8 tsp of cayenne or omit for no heat)
  • 10 oz uncooked large shrimp (peeled, deveined and thawed *see Note 1 below)
  • 2 teaspoons ginger garlic paste (*see Note 1 below for homemade substitute)
  • 2 teaspoons Spice mix (from above)
  • Salt
  • 1 teaspoon cooking oil
  • 1/4 cup onion (finely diced)
  • 1 1/2 teaspoons ginger garlic paste
  • Remaining Spice mix (from above (or add less, to taste))
  • 1 Tablespoon tomato paste (optional)
  • 1/2 cup passata (or canned crushed tomatoes)
  • 1/2 teaspoon white or brown sugar
  • 1/4-1/3 cup hot water
  • 1 Tablespoon fenugreek leaves (kasuri methi) (or some finely chopped cilantro)
  • 2-3 Tablespoon heavy cream (35% b.f. recommended)
  • Salt (to taste)
  • Lime wedges
  • Cooked rice and/or warm naan bread
  • Chopped fresh cilantro leaves (for garnish)
PREP
10M
SODIUM
2972MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.