Shrimp With Spicy Masala
- Reviews 2
Ready In: 45 mins
Serves: 6
Ingredients
MASALA
- 3 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 tablespoon chopped fresh garlic
- 1 1⁄2 teaspoons garam masala, spice
- 1 1⁄2 teaspoons curry powder
- 1 1⁄2 teaspoons coriander
- 1 teaspoon turmeric
- 1⁄2 teaspoon cayenne pepper (or to taste)
- 1 (28 ounce) can diced tomatoes with juice
- 1 cup plain yogurt (not low-fat or fat-free yogurt)
SHRIMP
- 2 -4 tablespoons vegetable oil
- 2 1⁄2 lbs large shrimp, peeled and deveined
- 1 (13 ounce) can coconut milk (unsweetened)
- 1⁄2 cup chopped cilantro
- 1⁄3 cup green onion, chopped
- 1 1⁄2 tablespoons lemon juice
Directions
- To make the masala: heat oil in a large frypan over medium heat.
- Add in onions and saute for about 20 minutes until deep golden brown.
- Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
- Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
- Add in the onion mixture and puree just enough to combine.
- Season the masala with salt and pepper.
- At this point you can cover and refrigerate overnight.
- To make the shrimp: heat oil in a large skillet over medium heat.
- Add in shrimp and saute until partially cooked (about 2 minutes).
- Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
- Season with salt and pepper.
- Serve over basmati rice.
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