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- Indian-style shrimp in aromatic tomato-cream sauce
- 1 tbsp (15 ml) tomato puree
- 1 tsp (5 ml) salt
- 1/2 tsp (2 ml) sugar
- 1 tsp (5 ml) garam masala
- 1/2 tsp (2 ml) ground roasted cumin seeds (or regular cumin powder)
- 1/4 tsp (1 ml) chili powder, or to taste
- 3 tbsp (45 ml) coriander leaves, finely chopped
- 1 fresh green chili pepper, finely chopped
- 1 tbsp (15 ml) lemon juice
- 8 oz (224 grm). thick coconut milk, or heavy cream
- For Shrimp:
- vegetable oil for stir-frying
- 1 tsp (5 ml) mustard seeds
- 4 cloves of garlic, minced
- 15 fresh curry leaves (can substitute curry powder, but different taste)
- 1-1/4 lbs (.6 kg). fresh shrimp, peeled and deveined
- hot cooked rice
- For sauce:
- Put the tomato puree in a bowl.
- Add the sauce ingredients, but wait on the coconut milk or cream.
- Mix the tomato mixture well and add one tbsp of water to this.
- Slowly whisk in the coconut milk or cream and blend well; set aside.
- For the shrimp:
- Heat a few tbsp of oil in wok or large skillet over moderate-high heat.
- Add the mustard seeds; when seeds begin to pop, add garlic and curry leaves.
- Stir-fry until garlic gets lightly golden; add shrimp.
- Stir-fry until shrimp are just about done and add sauce mixture.
- Turn heat to medium and gently heat the sauce with the shrimp on a simmer until sauce is heated through.
- When shrimp and sauce are cooked and heated, remove from heat and serve with rice.
- Delicious and easy dish from india; good beginner recipe and very tasty!
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