Recipe by eatrealfood
This is a good variant on the popular chicken korma, if you are a seafood lover. Since this is a rather filling dish, it would go well served with a plain rice or chapati, instead of richer naans or pilaf.
- 12 large shrimp, peeled and deveined
- 3 tablespoons plain yogurt
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 -2 tablespoon tomato puree
- 4 tablespoons coconut milk (can substitute light cream)
- 1 teaspoon chili powder
- 3⁄4 cup water
- 2 garlic cloves, crushed
- 1 teaspoon ginger, grated
- 1 cinnamon stick, halved
- 4 cardamom pods
- 1 tablespoon vegetable oil or 1 tablespoon ghee
Directions See How It's Made
- (Drain shrimp thoroughly if they have been previously frozen.).
- Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.
- Add salt to taste, and set aside.
- Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.
- Pour in the spice mixture and bring to a boil while stirring intermittently.
- Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
- Garnish with chopped cilantro and serve.