Shrimp with Masala and Coconut |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This was from Bon Apetit Sept 2001. Very very good. We adjusted the recipe to make it lower in fat. This makes a lot, but you'll want the leftovers! Ingredients:
2 tablespoons vegetable oil |
2 cups chopped onions |
4 cloves garlic, minced |
1 1/2 teaspoons garam masala |
1 1/2 teaspoons curry powder |
1 1/2 teaspoons ground coriander |
1 teaspoon turmeric |
1/2 teaspoon cayenne |
1 (28 ounce) can diced tomatoes |
1 cup plain low-fat yogurt |
2 tablespoons vegetable oil |
2 lbs large shrimp (uncooked, peeled, and deveined) |
1 (14 ounce) can light coconut milk |
1/2 cup fresh cilantro, chopped |
1/4 cup chopped green onion (green part only) |
1 1/2 tablespoons lemon juice |
Directions:
1. For the masala (this can be done a day ahead).
2. Heat 2 T oil in large nonstick skillet over medium heat.
3. Saute onions until golden (about 20 mins).
4. Add garlic and dry spices, stir for 1 minute.
5. Cool.
6. Puree tomatoes and yogurt in food processor until almost smooth; add onions and puree until almost smooth.
7. Season with salt and pepper.
8. FOR SHRIMP.
9. Heat 2 T oil in BIG deep skillet over medium heat.
10. Add shrimp, saute 2 minutes.
11. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala.
12. Simmer until shrimp are opaque in center (about 3 minutes).
13. Season and serve over jasmine rice.
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