Shrimp With Spiced Masala and Coconut Milk |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Serve over basmati rice. Ingredients:
2 tablespoons vegetable oil |
2 cups onions, chopped |
4 garlic cloves, 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 pepper |
1 (28 ounce) can diced tomatoes (in juice) |
1 cup plain yogurt |
2 tablespoons vegetable oil |
2 lbs uncooked large shrimp, peeled, deveined |
1 (13 ounce) can unsweetened coconut milk |
1/2 cup cilantro, chopped |
1/4 cup green onion top, chopped |
1 1/2 tablespoons fresh lemon juice |
Directions:
1. Heat oil in a large nonstick skillet over medium heat.
2. Add onions; saute until deep golden, for about 20 minutes.
3. Add garlic and all spices; saute for 1 minute.
4. Cool to lukewarm.
5. Puree tomatoes with juice and yogurt in processor until almost smooth.
6. Add onion mixture; puree until almost smooth.
7. Season masala to taste with salt and pepper.
8. Heat oil in a heavy large deep skillet over medium-high.
9. Add shrimp and saute until partially cooked, for about 2 minutes.
10. Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
11. Simmer for about 3 minutes.
12. Season to taste with salt and pepper.
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