• Masala
    • 2 tablespoons vegetable oil
    • 1 cup chopped onions
    • 2 large garlic cloves, minced
    • 1 teaspoon garam masala
    • 1 teaspoon curry powder
    • 1 teaspoon ground coriander
    • ½ teaspoon turmeric
    • ¼ teaspoon cayenne pepper
    • 1-½ cup diced tomatoes
    • ½ cup plain yogurt
  • Shrimp
    • 1 tablespoon vegetable oil
    • 1 lb. large shrimp, peeled, deveined
    • 1 cup unsweetened coconut milk
    • ¼ cup chopped fresh cilantro
    • ¼ cup chopped green onion tops
    • 1 tablespoon fresh lemon juice


1. For masala:: Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)

2. For shrimp:: Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

MacGourmet downloadShrimp with Masala and Coconut Milk. To import, drag image to your MacGourmet recipe box.