This recipe is from Bon Appetit. We
served the dish over steamed brown rice. Since the recipe is enough for about 8
servings, I used only 1 pound of shrimp, but made the masala according to the
directions to have extra sauce and flavor.
For the masala:
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt (I used low-fat yogurt which came out well)
Heat oil in large nonstick skillet over medium heat. Add onions and sauté until
they are a deep golden brown, about 20 minutes. Add the garlic and all the
spices through the cayenne pepper and stir for one minute. Cool to lukewarm.
Puree tomatoes with juices and yogurt in processor until almost smooth. Add
onion mixture; puree until almost smooth. Season masala to taste with salt and
pepper. The Masala can be made one day ahead; just cover and refrigerate.
For the Shrimp:
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons lemon juice
3 cups of steamed brown rice
Heat the oil in large deep skillet over medium-high heat. Add the shrimp and
sauté until partially cooked, about 2 minutes. Stir in the coconut milk,
cilantro, green onions, lemon juice, and prepared masala. Simmer until the
shrimp are opaque in center, about 3 minutes longer. Season to taste with salt
and pepper and serve over steamed rice.