Shrimp with Spiced Masala and Coconut Milk

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Preparation time:
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Difficulty: Medium - experience needed



2 tbsp vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 tsp garam masala
1 1/2 tsp curry powder
1 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes in juice
1 cup plain yogurt


2 tbsp vegetable oil
2 lbs uncooked large shrimp, peeled, deveined
1 14 oz can coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tbsp fresh lemon juice


For masala:

Heat oil in large nonstick skillet over medium heat. Add onions; sautè until deep golden, about 20 minutes. Add garlic and all other spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in food processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refigerate.)

For shrimp:

Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sautè until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are cooked, about 3 minutes. Season to taste with salt & pepper. Serve.


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