Prawn Masala
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 dried arbol chile, stemmed and torn into pieces
  • 1 dried ancho chile, stemmed
  • 2 Tbsp olive oil
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 1 (1-inch) piece fresh ginger, peeled and minced (or 1 Tbsp ginger paste)
  • 1 small jalapeno, seeded and finely chopped
  • 1½ tsp ground turmeric
  • 1 tsp garam masala
  • 1 (14 oz) can diced tomatoes
  • 2 cups low-sodium chicken broth
  • 2 lbs raw shrimp, peeled and deveined
  • ½ cup heavy cream
  • 2 Tbsp fresh dill, chopped
  1. In a food processor, blender, or mini food prep, pulse the dried arbol chiles and dried ancho chile until about half is finely ground. Note: there will likely be some larger pieces/flakes. Strain the chiles and reserve the fine powder. Repeat if necessary in order to obtain 2 teaspoons.
  2. Meanwhile, heat the oil in a large skillet over medium heat until shimmering. Add the onions, garlic, ginger, and jalapeno, and cook, stirring occasionally, until golden brown, about 8 to 10 minutes.
  3. Add the turmeric, garam masala, and the 2 teaspoons of the ground chile powder to the skillet. Saute the mixture for 30 seconds, then add the can of diced tomatoes. Simmer the mixture for 5 minutes. Add chicken broth and return to a simmer; cook for 10 minutes or until thickened.
  4. Add the shrimp to the skillet and cook, stirring gently, until just cooked through, about 4 minutes. Reduce the heat to low, then add the heavy cream and fresh dill. Let the mixture simmer, for 2 minutes more, stirring gently.
Recipe adapted from Aarti Sequeria on Food Network
Nutrition Information
Serving size: ~ 1 cup Calories: 278 Fat: 13.3 Carbohydrates: 6.7 Sugar: 3.2 Sodium: 541 Fiber: 1.5 Protein: 26.2 Cholesterol: 207
Recipe by Prevention RD at