Shrimp Tikka Masala over Basmati Rice



  • 1- 28 ounce can whole San Marzano tomatoes

  • 2 cups sweet onions, chopped

  • 1.5 cups plain whole milk yogurt (not greek, preferably Indian yogurt)

  • 2 tablespoons canola oil

  • 2 tablespoons fresh garlic, chopped

  • 1 tablespoon fresh ginger, minced

  • 3 teaspoons Garam Masala

  • 2 teaspoons turmeric

  • 2 teaspoons Himalayan pink salt

  • 2 teaspoons ground black pepper

  • 1 teaspoon curry powder

  • 1 teaspoon cumin seed


  • 2 pounds Gulf shrimp, raw, peeled, deveined, 21/25 count

  • 1- 13.5 ounce can unsweetened coconut milk

  • 1 cup cilantro, chopped

  • .5 cup scallions, chopped

  • 2 tablespoons canola oil

  • 2 tablespoons fresh garlic, minced

  • 2 tablespoons fresh squeezed lemon juice

  • 1 teaspoon Himalayan pink salt

  • 1 teaspoon garam masala



  • In large dutch oven, heat canola oil, add onions, saute on medium heat until lightly browned. Add ginger, garlic and spices, lower heat and saute for an additional 2 minutes. Cool 5 minutes

  • In food processor, combine tomatoes and its sauce with yogurt. Process until smooth. After onion mixture has cooled, add to food processor. Pulse until mostly smooth.

  • You can leave it in the processor bowl if you are going to cook the shrimp right away or you can store it in the refrigerator until you're ready to cook shrimp.


  • In bowl, toss shrimp, garlic, garam masala, and salt.

  • In same dutch oven, heal oil on high heat. Add shrimp to quickly sear, about 2 minutes. Lower temperature, add coconut milk, lemon juice, scallions, and cilantro. Add masala sauce, bring to a boil, then simmer for about 5 minutes.

  • Serve over basmati rice with naan on the side.

  • Serves 6 people. Namaste!

Dirk FucikSHRIMP