Stir-Fried Shrimp in Aromatic Tomato Cream Sauce

From Madhur Jaffrey's Quick and Easy Indian Cooking, posted for ZWT IV.

• Ready In: 20 mins
• Serves: 4-5

Ingredients

• Sauce

• 1  tablespoon tomato paste
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon sugar
• 1  teaspoon garam masala
• 1⁄2 teaspoon cumin
• 1⁄8-1⁄4 teaspoon cayenne
• 3  tablespoons  chopped cilantro
• 1  fresh green chile, finely chopped
• 1  tablespoon lemon juice
• 7  ounces coconut milk, well stirred (or 7/8 cup cream)

• Shrimp Stir fry

• 3  tablespoons  oil
• 1  teaspoon mustard seeds
• 3  garlic cloves, peeled and chopped
• 10 -15  curry leaves (optional)
• 1 1⁄4 lbs medium shrimp, peeled, deveined, washed and patted dry

Directions

1. Make the sauce:.
2. Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
3. Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
4. The sauce can be made ahead and refrigerated for several hours.
5. Stir-fry:.
6. Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
7. Stir till garlic turns medium brown and put in the shrimp.
8. stir till the shrimp turns opaque most of the way through.
9. Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat.