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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 351 kcal
- Protein
- 29 g
- Carbohydrates
- 16 g
- Fat
- 20 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 862 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 256 mg
- Potassium
- 856 mg
- Calcium
- 183 mg
- Iron
- 3.2 mg
- Magnesium
- 80 mg
- Phosphorus
- 357 mg
- Zinc
- 2.4 mg
- Vitamin A
- 240 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.11 mg
- Niacin
- 0.3 mg
- Folate
- 12 mcg
- Water
- 185 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Shrimp is tough and rubbery
Cause: Shrimp were cooked under high pressure instead of simmered at the end
Fix: Cannot be fixed
Prevention: Never cook delicate seafood under pressure; always add it to the hot sauce at the end of the cooking process
Pressure cooker shows a burn error
Cause: Thick tomato puree settled at the bottom of the pot during pressurization
Fix: Release pressure, scrape the bottom of the pot, add 60ml of water, and resume cooking
Prevention: Layer the tomatoes on top of the deglazed liquid and do not stir before pressure cooking
Sauce looks curdled or split
Cause: Cold cream was added to a boiling hot sauce, or the yogurt in the marinade separated
Fix: Stir vigorously or use an immersion blender before adding the shrimp
Prevention: Ensure cream and yogurt are at room temperature, and only simmer gently after dairy is added
Cultural Context
While pressure cookers have been a staple in Indian households for generations to quickly tenderize tough cuts of meat and legumes, this recipe is a modern fusion adaptation. It draws heavy inspiration from dishes like Chicken Tikka Masala and Butter Chicken (Murgh Makhani), adapting the rich, makhani-style gravy to perfectly complement quick-cooking coastal seafood.
