FOR THE PASTE:
2 medium yellow onions, quartered
2” fresh ginger, peeled and chopped
6 cloves of garlic, peeled
2 Tbsp Garam Masala
1 Tbsp Turmeric
1 Tbsp Cumin
2 tsp coriander powder
3 tsp (or more) smoked paprika
2 tsp. salt
Juice of 1 lemon
1/2 bunch of cilantro, stems and leaves
Optional spicy: 1/2 tsp red chili powder (spicy Indian variety-not American chili powder) or crushed red pepper.
FOR THE REST:
2 tsp olive oil
1 lb shrimp, peeled and deveined, chopped
2 cups diced tomatoes (canned or fresh) about 28oz.
1 can coconut milk (I used full fat)
Puree tomatoes using a food processor or blender
Add all paste ingredients to a food processor and process until smooth (about 2 minutes)
Heat olive oil in a heavy bottom skillet (like cast iron), and saute 3/4 cup paste for 2 minutes, stirring constantly.
Add pureed tomatoes, stirring to combine with paste. Bring to a low boil and reduce heat to simmer for 10 minutes.
Add shrimp, cooking until done.
Simmer sauce and shrimp until sauce reduces to a paste consistency, about 15 minutes.
Stir in coconut milk, simmer 10 more minutes until sauce is slightly reduced.
- Category: Dinner
- Method: Saute
- Cuisine: Indian