Punjabi-Style Masala Shrimp

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Cumin seeds
2		Dried red chiles - (to 3)
		= (such as arbol)
2		Onions - sliced (medium)
3 tablespoons	45ml	Ground coriander
2 tablespoons	30ml	Minced peeled fresh ginger
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Cayenne
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Plum tomatoes - diced (medium)
1 1/2 lbs	681g / 24oz	Medium shrimp - peeled, deveined
1 cup	237ml	Whole-milk yogurt - divided
		Cilantro leaves - for garnish
		Chopped fresh green chiles - for garnish

Recipe Instructions

Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until they are fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)

When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.

This recipe yields 4 to 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C19) - from the TV FOOD NETWORK

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