THINGS YOU NEED:

FROM THE SPICE BOX:

ESSENTIAL PREPARATION:

• Chop the green onions into ¼ inch pieces
• Blend the tomatoes in a food processor
• Peel and chop the garlic as finely as possible
• Lightly chop the cilantro
• If using frozen shrimp defrost thoroughly first and drain off any excess water
• Prepare everything else from the Things You Need section so that all ingredients are at hand and you are ready to cook

COOKING GUIDE:

1. In a sauté pan, heat 2 tablespoons of oil so it’s hot then add the green onions. Let it cook for about 10 minutes or until the onions start turning brown.
2. Add the blended tomatoes, tomato paste, salt, turmeric powder, ground cumin & coriander, chili powder and garam masala. Stir it and let it simmer for about 15 minutes on a low heat with the lid on.
3. Meanwhile in a separate frying pan, heat 2 tablespoons of oil so it’s hot then add the garlic. Let it cook for about 1 minute and then add the shrimp. Sauté the shrimp for about 5 minutes or until the shrimp have cooked through.
4. Add the plain yogurt to the shrimp, stir it thoroughly and then add it to the sauce that’s been simmering in the separate pan.
5. Simmer on low heat for 5 minutes with the lid on, stirring occasionally.
6. Serve and garnish with the chopped cilantro.
7. Suggested serving accompaniments include rice, quinoa or cous cous and non gluten free options such as naan or pita bread.

Calories
445