Ingredients:

  • 5 lbs Large Shrimp (Prawns), raw, peeled, and deveined
  • 2 tbsp Plain Full-Fat Yogurt (or Greek yogurt)
  • 1 tsp fresh Lemon Juice
  • 1 tsp Ginger-Garlic Paste (for marinade)
  • 1 tsp Garam Masala (for marinade)
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Salt (for marinade)
  • 2 tbsp Ghee (Clarified Butter) or Neutral Oil
  • 1 medium Yellow Onion, finely diced
  • 2 tbsp Ginger-Garlic Paste (for sauce base)
  • 2 tbsp Tomato Paste (Purée)
  • 1 tsp Cumin Powder
  • 5 tsp Coriander Powder
  • 1 tbsp Smoked or Sweet Paprika
  • 1/2 tsp Red Chili Powder (Kashmiri or mild, adjust to taste)
  • 1 x 28 oz can Crushed Tomatoes (High quality)
  • 1/2 cup Chicken Stock (or Vegetable Stock)
  • 1/2 cup Heavy Cream (Double Cream)
  • 1/2 tsp Granulated Sugar
  • 1/2 tsp Garam Masala (for finishing)
  • Salt and Black Pepper, to taste
  • Fresh Cilantro (Coriander), chopped, for garnish

Instructions:

  1. Prepare the Shrimp: Pat the thawed shrimp completely dry.
  2. Marinate: In a medium bowl, combine the shrimp with all Marinade ingredients (yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, salt). Toss well.
  3. Rest: Cover and refrigerate for 15 minutes. (Do not exceed 30 minutes, as the acid can toughen the shrimp).
  4. Sauté Aromatics: Heat the Ghee/Oil in a large skillet or Dutch oven over medium heat. Add the diced onion and a pinch of salt. Sauté until soft and translucent (about 6–8 minutes).
  5. Add Ginger-Garlic: Stir in the 2 tablespoons of ginger-garlic paste. Cook for 1 minute until fragrant—do not let it brown.
  6. Bloom the Spices: Reduce the heat slightly. Add the Cumin, Coriander, Paprika, and Chili Powder. Stir continuously for 30–60 seconds, allowing the spices to toast and intensify their flavour.
  7. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, stirring often, until the colour deepens.
  8. Simmer the Sauce: Pour in the crushed tomatoes and chicken stock. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  9. Cook Down: Cover partially and simmer for 10–15 minutes, allowing the sauce to thicken and the flavors to meld beautifully.
  10. Blend (Optional): If a smooth restaurant texture is desired, remove the sauce from the heat and carefully blend using an immersion blender until silky. Return to the pan.
  11. Finish the Base: Stir in the heavy cream and the 1/2 tsp of sugar. Check seasoning and adjust salt/pepper if necessary. Bring the sauce back to a very gentle simmer.
  12. Cook the Shrimp: Add the marinated shrimp directly to the simmering sauce. Stir gently to coat. Cook for only 3–5 minutes, turning the shrimp once, until they are pink, curled, and opaque through the center. Do not overcook.
  13. Final Seasoning: Remove from heat immediately. Stir in the final 1/2 tsp of Garam Masala.
  14. Serve: Garnish generously with fresh cilantro (coriander) and serve immediately with rice and naan.