Shrimp Masala Rooshtuna – 35-Minute Recipe
This shrimp masala rooshtuna bursts with aromatic spices and a rich, buttery sauce. The combination of turmeric, cumin, and curry powder gives it a warm, earthy base, while the fresh chilies add a lively kick. Perfect for a quick weeknight dinner that feels like a special treat.
Recipe by sharmineats· Structured by ReelsMeals
From: TikTok(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 1/10 lb shrimp
- 1 bag shrimp heads
- 1 tsp turmeric
- 1 tsp red chili
- 1 tsp cumin
- 1 tsp curry powder
- to taste salt
- 3 small onion
- to taste green chilies
- 1/4 cup oil
- 2 tbsp ginger and garlic paste
- 1/2 tbsp salt
- 2 tbsp tomato paste
- to taste spices
- 1 1/2 cup hot water
- 2 tbsp ghee
- to taste cilantro
Instructions
- 1Remove the heads from the shrimp, cut through the middle with scissors, and pick out the vein. Place the heads in a Ziploc bag and freeze for later use as stock.
- 2Season the shrimp with turmeric, red chili, cumin, curry powder, and salt. Mix well and set aside.
- 3Chop about three small onions and prepare the green chilies by cutting them in half.
- 4Heat 1/4 cup of oil in a pot or pan and fry the shrimp skins for about one minute on each side. Do not overcook the shrimp.
- 5Add 2 tablespoons of ginger and garlic paste to the same pan, then add the chopped onions and 0.5 tablespoon of salt. Mix well.
- 6Add the green chilies, cover, and let the onions caramelize for 10 minutes.
- 7Stir in 2 tablespoons of tomato paste and all the spices.
- 8Pour in 1.5 cups of hot water and add 2 tablespoons of ghee. Cook until the oil separates from the sauce.
- 9Add the seasoned shrimp back into the pan, mix thoroughly, and cook for another 3 to 4 minutes.
- 10Garnish with chopped cilantro and serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Reserve shrimp heads for stock
Freeze the shrimp heads in a bag after removing them to use later as stock.
Briefly fry shrimp skins
Fry the shrimp skins for about one minute on each side.
Caramelize onions covered
Cover the pan and let the onions caramelize for 10 minutes before adding tomato paste.
Finish shrimp quickly
Add the seasoned shrimp back and cook for another 3 to 4 minutes.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Shrimp Masala Rooshtuna (Chingri Masala Rooshtuna)?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Shrimp Masala Rooshtuna (Chingri Masala Rooshtuna) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Shrimp Masala Rooshtuna (Chingri Masala Rooshtuna) recipe come from?
- It was shared by sharmineats on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.