Description:

Indian-style shrimp in aromatic tomato-cream sauce

Source:

dlishus

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

Delicious and easy dish from india; good beginner recipe and very tasty!