Stir Fried Spicy Shrimp with Curry Leaves – Tawa Shrimp Masala


 A tawa is a flat skillet, sometimes concave with a dent in the center. In the Indian home kitchen, the “tawa” is primarily used for flatbreads that are roasted, well over the tawa.

Now, the Indian streets are different matter altogether. They have huge large versions of these flat skillets that are used for stir frying foods that can be served as quick pick-me-ups. Common tawa style dishes are chicken, chicken peas and almost anything that you can think of. These saucy wonderful morsels of heaven usually are sold with hot buttered rolls, yes, sort of like an Indian version of a grilled dish.

In fact, some Indian buffets actually have these large flat skillets where they serve a plethora of appetizers. Spring time is for light and quick flavors, this this is pretty high octane in the flavor department. Loads of ginger, cumin, lime, mustard seeds and curry leaves complete the flavor profile of this wonderful dish. This dish is great over steamed rice, wonderful with soft dinner rolls or with a side of tacos.

Stir Fried Spicy Shrimp with Curry Leaves – Tawa Shrimp Masala

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

A quick and spicy recipe cooking shrimp on a flat cast iron griddle, with lots of basic flavors to add warmth to cool day.


  • 1 pound of large shrimp, shelled and de-viened
  • 1 large lime or lemon, halved and seeded
  • Salt to taste
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 large red onion, halved and sliced (into thin half moons)
  • 1 medium sized bell pepper, quartered, seeded and thinly sliced
  • 11/2 tablespoons of minced ginger
  • 10 to 12 curry leaves
  • 1/2 teaspoon turmeric
  • 2 green chilies, finely chopped
  • 11/2 tablespoons finely chopped cilantro


  1. Place the shrimp in a non reactive bowl. Squeeze in the lime juice and sprinkle in the salt.
  2. Heat the oil and add in the mustard seeds and wait until they crackle.
  3. Add in the red onion and the bell peppers and cook and saute until they are wilted and the bell pepper in begining to turn softly golden at the edges.
  4. Stir in the ginger and cook for about 1 and 1/2 minutes and stir in the curry leaves.
  5. Add in the shrimp and the turmeric and stir in the green chilies and cook for another 2 to 3 minutes and mix well.
  6. Stir in the cilantro and serve warm.














About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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