From craving to table
Instructions
- 1
In a bowl, combine shrimp, yogurt, lemon juice, 1 tsp garam masala, 1 tsp cumin, turmeric, half the salt, and chili powder. Mix well and marinate for at least 15 minutes.
- 2
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes per side, until just pink. Remove shrimp and set aside.
- 3
Add remaining oil to the same skillet. Sauté onions until golden brown, about 5-7 minutes.
- 4
Stir in ginger and garlic, cooking for 1 minute until fragrant.
- 5
Add remaining garam masala, cumin, ground coriander, and the rest of the salt. Cook for 1 minute, stirring constantly.
- 6
Pour in crushed tomatoes. Simmer for 8-10 minutes, stirring occasionally, until thickened and oil begins to separate.
- 7
Lower the heat and stir in the heavy cream. Simmer for another 2 minutes.
- 8
Return shrimp to the skillet and simmer gently for 2-3 minutes, until shrimp are heated through.
- 9
Garnish with chopped cilantro. Serve hot with rice or naan.