Ingredients
1tspgaram masala
½tspground cumin
½tspturmeric,or curry powder
¾tspsalt
¼tspred chili powder
1½tbspoil,divided
1lbshrimp,peeled Jumbo-sized, tails on or off
1tbspcooking oil
1tbspbutter
1onion,finely chopped
5garlic cloves,minced
2tspginger,minced
1½tspgaram masala
1½tspground cumin
1tspground coriander
1tspturmeric powder,or curry powder
14ozcrushed tomatoes,or Passata
1tspred chili powder,adjust to taste
1tspsalt
1½tspbrown sugar
13.5ozcoconut milk,or coconut cream
2tbspcilantro,freshly chopped, to garnish
Preparation
Combine the garam masala, cumin, turmeric, salt, and chili powder in a bowl.
Toss shrimp the with the spices and 1 tablespoon of oil. Set aside.
Heat ½ tablespoon of cooking oil in a large skillet over medium-high heat. Sear the shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
Heat the remaining oil and butter in a large pan or skillet over medium-high heat.
Fry the onion for about 3 minutes until soft, scraping up any browned bits left over from the shrimp on the bottom of the pan.
Add the garlic and ginger, then sauté for about 1 minute, until fragrant.
Add in the garam masala, cumin, ground coriander and turmeric. Cook, stirring occasionally, for about 20 seconds or until fragrant.
Add the crushed tomatoes, chili powder, salt, sugar and coconut milk. Let simmer for 4 minutes or until slightly thickened.
Stir in the shrimp, then let cook for 1 minute more or until the shrimp is fully cooked and warmed through.
Take off the heat immediately.
Garnish with chopped cilantro, then serve with garlic butter rice and homemade naan bread, and enjoy!
