This recipe can also be made with one pound of cubed chicken, goes really well with the coconut rice.
Prep time: 10 mins.
Total time: 35 mins.
2 tablespoons. extra virgin olive oil
1 large onion, thinly sliced
3 tablespoons. grated fresh ginger (I just used a couple of sprinkles of the dried version)
1 tablespoon. finely minced garlic
2 tsp. tomato paste
2 tsp. garam masala
1/2 tsp. chili powder
1 cup water (if you are using shrimp)
20 large shrimp (about 1 pound) peeled and deveined
1/4 cup plain yogurt
salt and pepper
Heat oil in a saucepan over medium heat. Cook onion until golden, about 20 mins. Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 mins.
Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 mins. Remove from heat. Stir in yogurt. Season with salt and pepper.
I usually make this recipe with chicken since I have it on hand more often, I like to sprinkle chopped green onions on top and it is really good with the coconut rice. Bonus: kids really like the rice!
Toasted Coconut Rice
1 tablespoon. olive oil
1/2 cup shredded unsweetened coconut
1 cup basamati rice
2 cups water 3/4 tsp. coarse salt
2 scallions, thinly sliced
Heat oil in a pan over medium heat. Cook coconut, stirring, until golden brown, about 6 mins.
Set aside 2 Tbs. coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 mins.
Garnish with reserved coconut and scallions (optional).