Ingredients

SHRIMP:

• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 3/4 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 1/2 tablespoons oil, (divided)
• 1 pound (500g) peeled Jumbo-sized shrimp

SAUCE:

• 1 tbsp cooking oil
• 1 tbsp butter
• 1 onion, finely chopped
• 5 cloves garlic, minced
• 2 tbsp ginger, minced
• 1.5 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 14 oz. (400g) can crushed tomatoes
• 1 tsp red chili powder
• 1 tsp salt
• 1.5 tsp brown sugar
• 400ml can coconut milk
• 2 tbsp freshly chopped cilantro

Instructions

SHRIMP:

1. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
2. Sear shrimp for only 1 minute on each side

SAUCE:

1. Heat oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft, 3m
2. Add garlic and ginger; sauté until fragrant, about for 1m.
3. Add in garam masala, cumin, ground coriander and turmeric, cook 20s
4. Add crushed tomatoes, chili powder, salt, sugar and coconut milk. Simmer 4m until thickened
5. Stir in shrimp and fully cook, 1m
6. Take off the heat immediately
7. Garnish with chopped cilantro

Notes

N/A

Source: https://cafedelites.com/coconut-shrimp-curry/