Curried Indian Shrimp
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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 (28 ounce) can diced tomatoes with juice
- 1 cup plain yogurt
-
for the shrimp
- 2 tablespoons vegetable oil
- 2 lbs raw large shrimp, peeled, deveined
- 1 (14 ounce) can unsweetened coconut milk
- 1⁄2 cup chopped cilantro
- 1⁄2 cup chopped green onion
- 1 1⁄2 tablespoons lemon juice
directions
- Heat 2 tbsps oil in a nonstick skillet over med heat and saute the onions until golden. add garlic and all the spices and cook for 1 minute Cool until warm. Puree tomatoes and their juices with the yoghurt until smooth.
- Add onion mix and puree to almost smooth, season with salt and pepper.
- This can be made one day in advance. Cover and refrigerate.
- Heat the remaining oil in a heavy ,deep skillet over med/high heat and saute the shrimp for 2 minutes.
- Stir in the coconut milk, cilantro, green onions, lemon juice and prepared tomato sauce.
- Simmer for a furthur 4 mins , until shrimp are pink in the middle.
- Serve with basmati rice.
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RECIPE SUBMITTED BY
We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!
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