Masala is a typical Indian dish where the garam masala seasoning gives a unique and special flavor to the preparation. Usually it is made with some type of meat fried in ghee, which is a clarified butter, to enhance the flavor of garam masala. The dish can also be made without any meat or with soy for a vegetarian version.
In my case I used pink shrimp and bottle butter to add my special touch. The masala is delicious served with jasmine rice and that day I made a brown jasmine rice, which I had never tried before. It is a little less sticky than normal jasmine and is very tasty and aromatic, in addition to being healthier.
- 2 red onions
- 3 cloves of garlic
- 4 medium carrots
- 2 tomatoes
- 2 chili peppers
- 1 tablespoon freshly grated ginger
- 3 tablespoons of bottle butter
- 2 tablespoons of garam masala
- 400 grams of pink shrimp
- 1 cup of peas
- 400 ml of coconut milk
- salt to taste
WAY OF DOING
- Cut the onions, carrots and tomatoes into small cubes.
- Slice the garlic cloves.
- Place the bottle butter in a saucepan and let it warm up. Throw the onion and let it fry. Then the garlic and let it fry for another 3 minutes.
- Add the carrot and tomato. Then the sliced chili pepper, ginger, garam masala and salt. Mix everything and cook for 10 minutes.
- Season the shrimp with salt and pepper and brown in a separate skillet.
- Add the shrimp to the vegetables and add the peas and coconut milk. Correct the salt and cook for another 10 minutes.
- Serve with warm jasmine rice.
PERFORMANCE: 4 servings.
PHOTOS: Paulo Cuenca | @paulocuenca
FOOD STYLING: Danielle Noce | @nocedanielle