Shrimp capsicum Masala/ Prawns capsicum curry

Shrimp or prawns are one of those sea foods, that get cooked within minutes. The more you cook shrimp it becomes rubbery and harder to chew. A tip to cook shrimp nicely is to cook it on high flame for just 2-3 minutes in case of any curry or gravy and 2 minutes on each side in case of shallow fry with any cooking oil.

Needless to say capsicum gives a unique flavour to the recipe altogether. Be it kothu barotta (crushed barotta), kabobs in skewers, sambar, curry etc., Today i tried a different variety of shrimp masala as compared to my regular shallow fried shrimps. It's the capsicum shrimp masala. I will walk you through the steps of making the dish with pictures. While there are a plenty of options to eat the shrimp masala with, i prefer rice and dosa. Other options could be roti, naan, jeera rice, idly, poori and the list goes on.


10-11 jumbo shrimps, thoroughly cleaned
10 squared pieces of capsicum, any color - I have chosen red
2 large sized onions
2 medium tomatoes
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
3/4 tsp sugar
salt to taste
1 tbsp chopped coriander leaves
1 inch ginger, finely chopped
6-7 garlic pods, finely chopped
1 tsp fennel seeds
1 tsp cumin seeds
1 small bay leaf
2 tbsp cooking oil

How to make shrimp capsicum masala:

1. Clean the shrimps, by removing it's tail. You can also keep the tail if you like it that way.

Cut the capsicum into square shaped pieces something like shown here:

2. Take a heavy bottomed pan, preferably non-stick. Heat it with 2 tbsp oil and cumin seeds, bay leaf, fennel seeds. Let it cook for a minute.

3. Add very finely chopped ginger and garlic. Fry for 30 seconds.

While i was peeling off the garlic pods from its shell, i got one huge garlic pod, while others are quite small. I did not have the regular sized garlic pods, few are tiny and few are huge! So i just used 4 tiny ones and one big pod.

4. Add finely chopped onions and fry until it turns light brown.

5. Add finely chopped tomatoes along with the spices, turmeric powder, salt, red chilli powder and coriander powder.

6. Mix it well and cook for 4-5 minutes or until the raw smell of masala powders go off, tomatoes get cooked too. Now add capsicum pieces and cleaned jumbo shrimps.

7. Add sugar and mix thoroughly, check for salt and seasoning once.

8. Now, cook it covered on high flame for 2 minutes.

9. After 2 minutes, mix it once. Top it with chopped coriander leaves. Switch off the flame.

10. Tasty and mouth watering shrimp capsicum masala is ready!

11. Serve it with white rice or roti or dosa.

12. Today's lunch menu at our place was white rice, capsicum shrimp masala and chayote squash kootu (stew).

Our family thoroughly enjoyed it. Hand courtesy - my husband :)


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