Ingredients
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1 tablespoon tomato paste
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3/4 teaspoon salt
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1/4 teaspoon sugar
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1 teaspoon garam masala
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1/2 teaspoon cumin
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1/8-1/4 teaspoon cayenne
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3 tablespoons chopped cilantro
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1 fresh green chile, finely chopped
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1 tablespoon lemon juice
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7 ounces coconut milk, well stirred (or 7/8 cup cream)
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3 tablespoons oil
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1 teaspoon mustard seeds
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3 garlic cloves, peeled and chopped
Instructions
- Make the sauce:.
- 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.
- Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
- The sauce can be made ahead and refrigerated for several hours.
- Stir-fry:.
- 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.
- Stir till garlic turns medium brown and put in the shrimp.
- stir till the shrimp turns opaque most of the way through.
- 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.