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Ingredients
- 4 red onions, minced
- 3 garlic clove, chopped
- 1 piece ginger root, minced
- 2 1/4 pounds shrimp
- 1 teaspoon salt
- 1 teaspoon turmeric
- 4 tablespoons mustard oil, or other vegetable oil
- 2 tablespoons ghee, or vegetable oil
- 6 cardamom pods
- 4 cloves
- 1 cinnamon stick, 1"
- 1 bay leaf
- 1 teaspoon cayenne
- 2 tablespoons yogurt
- 1 1/4 cups coconut milk
Details
Servings 6
Preparation
Step 1
1. Puree onions-ginger. Add 1/2 cup water and blend to a smooth paste. Set aside.
2. Rub shrimp with 1/2 tsp salt and 1/2 tsp turmeric
3. Heat 2 tbsp oil in large pan or wok. Add shrimp; stir-fry until golden. Remove and set aside.
4. Add remaining oil and ghee to pan. Add cardamom-bay. Stir 10-15 seconds - just until spices turn color. Add onion paste; stir-fry until oil bubbles at the surface and paste is light brown (3-4 minutes). Add rest of salt, turmeric, and cayenne. Mix well.
5. Gradually add yogurt (1 tsp at a time), stirring until incorporated. Add shrimp and coconut milk. Simmer 4-5 minutes until shrimp are just cooked through.
So, so good. Very spicy, but perfect over rice. Froze half of the sauce to have again - would work great with chicken, tofu, veggies, etc. Just stellar.
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