Prep 20 mins
Cook 20 mins
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
- 44.37 ml plain yogurt
- 4.92 ml paprika
- 4.92 ml garam masala
- 14.79-29.58 ml tomato puree
- 59.16 ml coconut milk (can substitute light cream)
- 4.92 ml chili powder
- 177.44 ml water
- 2 garlic cloves, crushed
- 4.92 ml ginger, grated
- 1 cinnamon stick, halved
- 4 cardamom pods
- 14.79 ml vegetable oil or 14.79 ml ghee
- (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.
made this for 4 adults but used Fat free yogurt, light coconut milk and little cornstarch to thicken. Also served over basamati rice was delicious!
Didn't feel that this was anything special. I would recommend you try it for yourself if you are a shrimp lover. We didn't change anything other than doubling the sauce to serve with rice so the rice would have some flavor. The smell was devine while cooking due to the marsala, but the taste wasn't there. This is good, but not great. Thanks for posting!
Very nice. Followed the recipe to the letter, but added some sliced mushrooms at step 4. For us it was a perfect 2 servings, not 4, so next time I think we'll make more of the spice mixture to make it go further, so we can take some left-overs to work. Thanks for sharing! :)