Garam Masala Shrimp
Serves: 4
  • 2 tablespoons butter or vegetable oil
  • 1 cup chopped onion
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper
  • 28 oz canned crushed tomatoes
  • ¾ cup water
  • 2 teaspoons sugar
  • 1-1/2 lb large shrimp (16-20 per pound count) peeled, tail and vein removed
  • ½ cup plain yogurt (I prefer Greek style)
  • 1 tablespoon lemon juice
  • Kosher salt
  • Fresh ground black pepper
  1. Melt butter in a large skillet over medium heat; add onions, ginger and garlic and cook and stir until softened and lightly browned, about 4 to 5 minutes.
  2. Add garam masala, curry powder, coriander, turmeric and cayenne pepper and stir to release flavors, about 1 minute. Stir in tomatoes and water; bring to a gentle simmer (bubbles gently) and cook over low heat until reduced slightly, about 6 to 8 minutes.
  3. Add shrimp; cover and simmer over low heat just until shrimp are cooked, about 3 to 5 minutes (to check for shrimp doneness – remove one and cut in half – flesh should be opaque).
  4. Stir in yogurt and cook over low heat just until heated through. Add lemon juice, then taste and season with salt and pepper.
  5. Serve with cooked brown basmati rice and Pickled Cucumber Salad (recipes follow).
  6. To make cooked brown basmati rice: Rinse 1 cup of brown basmati rice and put in a saucepan; stir in 2 cups of water and a large pinch of Kosher salt. Bring to a boil, stir and reduce heat to a low simmer; cover and cook until water is absorbed and rice is tender, about 30 minutes. Makes 3 cups of cooked rice.
Recipe by A Year at the Table at