Shrimp With Spiced Masala and Coconut Milk
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
MASALA
- 2 tablespoons vegetable oil
- 2 cups onions, chopped
- 4 garlic cloves, minced
- 1 1⁄2 teaspoons garam masala
- 1 1⁄2 teaspoons curry powder
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1⁄2 teaspoon cayenne pepper
- 1 (28 ounce) can diced tomatoes (IN JUICE)
- 1 cup plain yogurt
-
SHRIMP
- 2 tablespoons vegetable oil
- 2 lbs uncooked large shrimp, peeled, deveined
- 1 (13 ounce) can unsweetened coconut milk
- 1⁄2 cup cilantro, chopped
- 1⁄4 cup green onion top, chopped
- 1 1⁄2 tablespoons fresh lemon juice
directions
- Heat oil in a large nonstick skillet over medium heat.
- Add onions; saute until deep golden, for about 20 minutes.
- Add garlic and all spices; saute for 1 minute.
- Cool to lukewarm.
- Puree tomatoes with juice and yogurt in processor until almost smooth.
- Add onion mixture; puree until almost smooth.
- Season masala to taste with salt and pepper.
- Heat oil in a heavy large deep skillet over medium-high.
- Add shrimp and saute until partially cooked, for about 2 minutes.
- Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
- Simmer for about 3 minutes.
- Season to taste with salt and pepper.
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Reviews
-
I made this because I had some leftover coconut milk and yogurt to use up. Halfway through I discovered both had gone bad. I ended up using some low fat sour cream instead and it was fantastic. I don't like to rate recipes unless I follow them exactly, but the spice ratio is excellent and I just wanted to rate it anyways!
RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.