Ingredients
4
large garlic cloves, minced
1
1/2 tsp ground coriander
1
28-ounce can diced tomatoes in juice
1
cup plain whole-milk yogurt
2
pounds uncooked large shrimp, peeled, deveined
1
13 1/2-ounce can unsweetened coconut milk
1/2
cup chopped fresh cilantro
1/4
cup chopped green onion tops
1
1/2 tbsp fresh lemon juice
Directions
2.
Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in 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 refrigerate.)
4.
Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve
New-York Restaurants
