Shrimp Tikka Masala

Shrimp

• ¼ cup tomato puree

• 2 tbsp lemon juice

• 2 tsp ginger paste

• 2 tsp garlic paste

• 2 tsp dhanya powder (coriander)

• 1½ tsp zira powder (cumin)

• ½ tsp mirch (chili powder)

• 2 tbsp oil

• ¼ tsp salt

• 1 lb bag of cooked shrimp (tail-off, 50-70 shrimp per pound)

Curry Sauce

• 6 tbsp yogurt

• ¼ tsp garam masala

• ¼ tsp mirch (chili powder)

• 2 tsp ginger paste

• ¼ tsp salt

• 1 pint whipping cream

• 1 tbsp oil

• 1 tbsp chopped cilantro

1. For shrimp: in a bowl, mix together the tomato puree, lemon juice, ginger, garlic, dhanya powder, zira powder, mirch, oil, and salt.

2. Add thawed shrimp into spice mixture and marinate. Cover and set aside for ~30 minutes.

3. For sauce: mix yogurt, garam masala, mirch, ginger, salt, and half of the whipping cream.

4. In a non-stick pan add 2 tbsp of oil and cook the shrimp uncovered on medium heat. Cook for 5-7 minutes or until the shrimp is dry and lightly browned. If needed, add another tbsp of oil. (Note: shrimp cooks quickly so be sure not to overcook).

5. Take the shrimp out in a bowl or plate. Set aside.

6. In the same pan, on medium heat, add 1 tbsp oil and gently pour in the sauce, stirring constantly. Bring to a boil.

7. Add the cooked shrimp to the sauce and mix well. Add the remaining half of the cream to your taste (I usually only add about half of what is remaining). Add a little bit of water if needed.

8. Cook for 2-3 minutes, making sure the shrimp is not getting overcooked.

9. Remove from heat and garnish with cilantro.