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From Self magazine. Haven't made this, but it sounds great! You could probably almost eliminate the prep time by using frozen, ready-to-cook shrimp and substituting canned tomato puree for fresh.
- Heat oil in large saute pan over medium-high heat. Saute onion until golden brown, about 3 minutes.
- Grind ginger and garlic into a paste; add paste and remaining spices and tomatoes to pan, simmering 5 minutes.
- In separate pan, saute shrimp 30 seconds.
- Add sauce and stir continuously on high heat for 2 or 3 minutes, until most of the liquid evaporates.
- Serve over rice.
- Garnish with coriander.