Indulge in a Tantalizing Fusion with this exquisite fusion of Indian flavours and succulent shrimps. Coated with a blend of tandoori spices, the shrimps are roasted to perfection, then enveloped in a creamy, aromatic sauce. Served atop fragrant basmati rice, this dish is sure to become a cherished favourite, perfect for a special occasion or an everyday feast.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Shrimps Tikka Masala
Servings: 10 People
Ingredients
- 2 Kg Shrimps , 13-15 size, head removed and peeled
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Sweet Smoked Paprika
- 1 tsp Sweet Chilli Flakes , ground
- 1 ½ tbsp Tandoori Spice Mixture
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
For the sauce
- 500 ml Fresh Cream
- 500 ml Coconut Cream
- 500 ml Tomato Passata
- 3 tbsp Tomato Paste
- 100 g Unsalted Butter
- 3 tbsp Peanut Oil
- 2- inch fresh Ginger , grated
- 3 cloves Garlic , finely minced
- 1 White Onion , finely chopped
- 1 tbsp Sweet Paprika
- 1 tsp Cumin , ground
- 2 tbsp Tandoori Spice Mixture
- 1 tbsp Hot Smoked Paprika
- 1 tbsp Turmeric
- 1 tbsp Coriander , ground
- 1 ½ tsp Kaffir Leaves , ground
- 1 tbsp Fresh Coriander , roughly chopped
- 1 red Chilli Threads , for garnish
- 1 tbsp Toasted Almond Slivers , for garnish
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
For the Rice
- 500 g Basmati Rice
- 1 Star Anise
- 100 g Dry Coconut , ground or shavings
- 1½ Litres Water
- 1 ½ tsp Sea Salt
Instructions
- Take a large and deep pot or casserole and place on medium heat. Add the oil and a minute later add the onions, sauteing for 3-4’ until translucent. Add the garlic and ginger and sauté for one more minute. Increase the heat and add the sauce spices cooking for no more than 30’’ while stirring. Add the tomato paste and cook for further 30’’ while continuing stirring.
- Pour in the passata along with the coconut cream and bring to a boil. Reduce the heat, give it a good stir and simmer for 10’ uncovered. Next add the cream, mix well and keep aside.
- For the rice, place a large pot over high heat, pour the water, add the star anise and season with the salt. Cover the pot with its lid, bring to a boil, add the rice and simmer as per package instructions making sure that the liquid is not completely absorbed.
- Turn off the heat, open the lid and strain the rice. Add the dry coconut, mix well and keep aside to cool.
- In the meantime, turn on the oven to max temperature with the air circulation and grill-broiler on and set the rack to the top position.
- Use an oven proof dish and the shrimps. Drizzle with the oil and sprinkle on them the paprika, chili flakes, tandoori spice mixture and season with the salt. Toss to get well coated and place in the oven and grill for 3’ turning halfway through.
- Remove from the oven and add to the pot with the sauce, increase the heat and cook for 3-4’. Finally stir in the butter to melt and serve in individual plates on top of the rice and garnish with chilli threads, coriander and the almond slivers. Serve with Papadums.
