Stir-fried Shrimp In Aromatic Tomato Cream Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon tomato paste
• 3/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1/8-1/4 teaspoon cayenne
• 3 tablespoons chopped cilantro
• 1 fresh green chile, finely chopped
• 1 tablespoon lemon juice
• 7 ounces coconut milk, well stirred (or 7/8 cup cream)
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 3 garlic cloves, peeled and chopped
• 10 -15 curry leaves (optional)
• 1 1/4 lbs medium shrimp, peeled, deveined, washed and patted dry

Recipe

• 1 make the sauce:.
• 2 put the tomato paste in a bowl. add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 t water.
• 3 mix well. slowly add the coconut milk or cream, mixing as you go. set aside.
• 4 the sauce can be made ahead and refrigerated for several hours.
• 5 stir-fry:.
• 6 put oil in wok or skillet and set over medium high heat. when oil is hot, put in the mustard seeds. as soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
• 7 stir till garlic turns medium brown and put in the shrimp.
• 8 stir till the shrimp turns opaque most of the way through.
• 9 add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. the shrimp should be completely opaque and cooked thorugh. turn off heat.