Shrimp with Masala and Coconut

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Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

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 Nutrition

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.
Most Helpful

5 5

these flavors blend so well! the end result is more subtle than you might imagine with all the spices in it. i will definitely make this again, and perhaps add a bit more cayenne. i am going to have the leftovers for my lunch today. everyone is going to be jealous when they smell this!

5 5

I made the big mistake of halving this recipe and nearly missed out on tasting it as DH had piled most of it onto his plate! It is delicious. Spicy in a warm, not hot, way, with a lovely gravy. I highly recommend this wonderful dish to anyone who enjoys Indian food. I just don't see how 2 lbs of shrimp can feed 8 though when 1 lb barely fed 2 - it's just too good!