INGREDIENTS
SHRIMP:
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric (or curry powder)
- 3/4 teaspoon salt
- 1/4 teaspoon red chili powder
- 1 1/2 tablespoons oil, divided
- 1 pound (500g) peeled Jumbo-sized shrimp, tails on or off
SAUCE:
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder or curry powder
- 14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
- 1/2-1 teaspoon red chili powder, adjust to your taste preference
- 1 teaspoon salt
- 1 1/2 teaspoons brown sugar
- 13.5 fl oz (400ml) can coconut milk, or coconut cream
- 2 tablespoons freshly chopped cilantro, to garnish
SHRIMP:
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
- Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
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SAUCE:
- Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
- Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
- Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
- Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
- Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.
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