Ingredients
SHRIMP:
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon turmeric (or curry powder)
3/4 teaspoon salt
1/4 teaspoon red chili powder
1 1/2 tablespoons oil, divided
1 pound (500g) peeled Jumbo-sized shrimp, tails on or off
SAUCE:
1 tablespoon cooking oil
1 tablespoon butter
1 onion, finely chopped
5 cloves garlic, minced
2 teaspoons minced ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder or curry powder
14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
1/2-1 teaspoon red chili powder, adjust to your taste preference
1 teaspoon salt
1 1/2 teaspoons brown sugar
13.5 fl oz (400ml) can coconut milk, or coconut cream
2 tablespoons freshly chopped cilantro, to garnish
Directions
1
SHRIMP:
2
For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
3
Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. Set aside.
4
SAUCE:
5
Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
6
Add garlic and ginger; sauté until fragrant, about for 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook stirring occasionally until fragrant, about 20 seconds.
7
Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly thickened, about 4 minutes.
8
Stir in shrimp and let cook until the shrimp is fully cooked and warmed through, about 1 more minute.
9
Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.