Punjabi-Style Masala Shrimp

By Bostoncook

Sara’s Secrets

Ingredients

• 3 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 2 dried red chiles, such as arbol (2 to 3)
• 2 medium onions, sliced
• 3 tablespoons ground coriander
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• Salt and freshly ground black pepper
• 6 medium plum tomatoes, diced
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 cup yogurt, whole milk; divided
• Cilantro leaves, for garnish
• Chopped fresh green chiles, for garnish

Preparation

Step 1

1. Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)

2. When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.

This was good and worth repeating - fairly easy too. We were out of cilantro and I agree that that would have improved the dish immensely. We used sour cream instead of yogurt.