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SHRIMP WITH SPICED MASALA AND COCONUT MILK

croolk's picture
Ingredients
  Masala 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Chopped onions 2 Cup (32 tbs)
  Garlic 4 Clove (20 gm), minced
  Garam masala 1 1⁄2 Teaspoon
  Curry powder 1 1⁄2 Teaspoon
  Ground coriander 1 1⁄2 Teaspoon
  Turmeric 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Canned diced tomatoes 28 Ounce (In Juice)
  Plain milk yogurt 1 Cup (16 tbs)
  Shrimp 1 Pound
  Uncooked shrimp/Deveined 2 Pound, peeled (Large Sized)
  Unsweetened coconut milk 13 1⁄2 Ounce
  Chopped cilantro 1⁄2 Cup (8 tbs)
  Chopped green onion tops 1⁄4 Cup (4 tbs)
  Lemon juice 1 1⁄2 Tablespoon
Directions

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.)

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.

Serve over steamed basmati rice.

Recipe Summary

Cuisine: 
Indian
Course: 
Snack
Ingredient: 
Seafood
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8
Subtitle: 
SHRIMP WITH SPICED MASALA AND COCONUT MILK

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