This is a good variant on the popular chicken korma, if you are a seafood lover. Since this is a rather filling dish, it would go well served with a plain rice or chapati, instead of richer naans or pilaf.
Ingredients: [‘shrimp’, ‘plain yogurt’, ‘paprika’, ‘garam masala’, ‘tomato puree’, ‘coconut milk’, ‘chili powder’, ‘water’, ‘garlic cloves’, ‘ginger’, ‘cinnamon stick’, ‘cardamom pods’, ‘vegetable oil’, ‘salt’]
Quantity of Ingredients: [“12 large shrimp, peeled and deveined “,”3 tablespoons plain yogurt”,”1 teaspoon paprika”,”1 teaspoon garam masala”,”1 -2 tablespoon tomato puree”,”4 tablespoons coconut milk (can substitute light cream)”,”1 teaspoon chili powder”,”3/4 cup water”,”2 garlic cloves, crushed “,”1 teaspoon ginger, grated “,”1 cinnamon stick, halved “,”4 cardamom pods”,”1 tablespoon vegetable oil or 1 tablespoon ghee”,” salt”]
Number of Servings: 4
Steps: [‘(Drain shrimp thoroughly if they have been previously frozen.).’, ‘Mix yoghurt, paprika, garam masala, tomato puree, coconut milk, chilli powder and water in a large bowl.’, ‘Add salt to taste, and set aside.’, ‘Heat oil and add garlic, ginger, cinnamon and cardamoms, saute on low heat.’, ‘Pour in the spice mixture and bring to a boil while stirring intermittently.’, ‘Add the shrimp and cook till pink and firm, stirring constantly and until the sauce starts to thicken.’, ‘Garnish with chopped cilantro and serve.’]