CURRIED SHRIMP WITH COCONUT MILK AND SPICED MASALA

CURRIED SHRIMP WITH COCONUT MILK AND SPICED MASALA image

Yield 6-8

Number Of Ingredients 22

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Masala:
2 Tbsp vegetable oil
2 c chopped onion
4 cloves garlic, minced
1 1/2 tsp garam masala (optional)
1 1/2 tsp curry powder
1 1/2 tsp coriander
1 tsp tumeric
1/2 tsp cayenne pepper
1 (28 ox) can dices tomatoes
1 c plain whole milk yogurt
sal and pepper to taste
Shrimp:
2 Tbsp vegetable oil
2 lb large shrimp, peeled
1 (13 oz) can unsweetened coconut milk
1/2 c freshcilantro, chopped
1/4 c green onion tops, chopped
1 1/2 Tbsp fresh lemon joice
Salt and pepper to taste
Steamed batsmati rice
1/2 c slivered almonds, toasted

Steps:

For the Masala: Heat the oil in large skillet. Saute onion for 20 min. until golden brown. Stir in garlic, garam masala, curry, coriander,tumeri and cayenne. Process the undrained tomatoes and yogurt in a food processor or blender until almost smooth. Add the onion mixture. Process until almost smooth. Season. Can make up to a day in advance and refrigerate. Shrimp. Heat oil in skillet - add shrimp. Saute for 2 minutes until partially cooked. Stir in coconut mile, cilantro, green onions, lemon juice and masala. Simmer for 3 minutes until shrimp is done and pink. Serve over rice and sprinkle with almonds.