Ingredients

  • 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

Directions

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.

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

Source

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