Equipment
Ingredients
Shrimp Marinade
- 500 g raw shrimp, peeled, deveined, tails removed
- 60 g plain whole milk yogurt, room temperature
- 3 g garam masala
- 3 g smoked paprika
Curry Base
- 30 g ghee
- 1 yellow onion, finely diced
- 4 garlic, minced
- 1 fresh ginger, peeled and grated
- 4 g ground cumin
- 5 g kosher salt
- 400 g crushed tomatoes, canned
- 60 ml water
Finishing
- 120 ml heavy cream, room temperature
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the shrimp, yogurt, garam masala, and smoked paprika. Toss until the shrimp are evenly coated, then set aside to marinate while preparing the sauce.
Select the saute function on the pressure cooker. Melt the ghee, then add the diced onions. Cook until softened and translucent.
Add the minced garlic, grated ginger, cumin, and salt. Stir continuously for one minute to release the aromatics.
Pour in the water and scrape the bottom of the pot with a wooden spoon to deglaze and remove any browned bits. Pour the crushed tomatoes on top, but do not stir them into the bottom liquid to prevent a burn warning.
Secure the pressure cooker lid, set the valve to sealing, and cook on high pressure. Once finished, perform a quick release by carefully turning the valve to venting.
Open the lid and select the saute function on low heat. Stir in the heavy cream and the marinated shrimp. Simmer gently until the shrimp curl into C-shapes and reach an internal temperature of 74C/165F.
Turn off the pressure cooker, stir in half of the chopped cilantro, and use the remaining cilantro to garnish before serving.
Chef's Notes
- Marinating the shrimp in yogurt tenderizes them quickly due to the lactic acid, while also helping the spices cling to the surface.
- For the best flavor, freshly toast and grind whole cumin seeds instead of using pre-ground cumin.
- If you prefer a thicker sauce, you can let it reduce on the saute mode for 5 minutes before adding the shrimp.
- Always ensure your shrimp are properly thawed and patted dry before marinating; excess water will dilute the rich, creamy sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to avoid overcooking the shrimp.
Freezer: 1 month — Cream may slightly separate upon thawing; stir gently when reheating.
Reheating: Gently warm in a skillet over medium-low heat until just heated through to prevent rubbery shrimp.
