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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a good variant on the popular chicken korma, if you are a seafood lover. Since this is a rather filling dish, it would go well served with a plain rice or chapati, instead of richer naans or pilaf. Ingredients:
12 large shrimp, peeled and deveined |
3 tablespoons plain yogurt |
1 teaspoon paprika |
1 teaspoon garam masala |
1 -2 tablespoon tomato puree |
4 tablespoons coconut milk (can substitute light cream) |
1 teaspoon chili powder |
3/4 cup water |
2 garlic cloves, crushed |
1 teaspoon ginger, grated |
1 cinnamon stick, halved |
4 cardamom pods |
1 tablespoon vegetable oil or 1 tablespoon ghee |
salt |
Directions:
1. (Drain shrimp thoroughly if they have been previously frozen.).
2. Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.
3. Add salt to taste, and set aside.
4. Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.
5. Pour in the spice mixture and bring to a boil while stirring intermittently.
6. Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.
7. Garnish with chopped cilantro and serve.
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