Shrimp With Spiced Masala And Coconut Milk

By á-170456

Ingredients

• MASALA:
• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 4 large garlic cloves minced
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can diced tomatoes in juice - (28 oz)
• 1 cup plain whole-milk yogurt
• Salt to taste
• Freshly-ground black pepper to taste
• SHRIMP:
• 2 tablespoons vegetable oil
• 2 pounds uncooked large shrimp peeled, deveined
• 1 can unsweetened coconut milk - (13 1/2 oz)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped green onion tops
• 1 1/2 tablespoons fresh lemon juice
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 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.)

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.

This recipe yields 8 servings.