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This was a very flavorful meal on a number of levels. It comes from Zainab Shah in NYTimes Cooking, but we simplified some of the ingredient due to necessity and lack of inventory. It is pretty simple to make, but has many layers of flavor. It’s best served with naan bread or pita, and doesn’t necessarily need rice – but that’s an option if you’s like to add it. Dial up the hot peppers and chili powder depending on your spice tolerance. As written it is medium to mild.

For this you’ll need: 1 lb shrimp (raw, peeled and deveined), 1/4 cup ghee or neutral oil, 1 tsp ginger paste or grated ginger, 1 tsp garlic paste or grated garlic, 1 medium red onion (peeled and chopped), 1 tsp red chili powder, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1-2 jalapeno peppers (cored and diced), 5 plum tomatoes (diced), 1/4 coconut milk, 2 Tbsp lemon juice, 1/2 tsp garam masala, salt, pepper and naan or pita bread for serving.

Peel and pat dry the shrimp. Grind some pepper over them and set aside.

Melt the ghee or heat the oil in a large skillet over medium heat and then add the onion, ginger and garlic. Stir well to coat all and allow to cook over medium low heat until the onion is just softening – about 5-7 mins.

Add the chili powder, cumin, turmeric and the chopped peppers and stir until just fragrant – about 30 seconds to a minute. Add the chopped tomatoes and stir everything together. Simmer until the tomatoes start to break down and for a thick sauce – about 15-20 mins. Add coconut milk and combine everything together.

Add the shrimp and stir well over medium heat until the shrimp are pink and cooked – about 4-6 mins. Remove from heat and stir in the lemon juice and garam masala. Season with salt and pepper.

Serve with naan or pita bread and top with fresh parsley or scallions.

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