Shrimp Jalfrezi Masala Food

PUNJABI-STYLE MASALA SHRIMP

Steps:

• Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)
• When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.

SHRIMP WITH SPICY MASALA

Steps:

• To make the masala: heat oil in a large frypan over medium heat.
• Add in onions and saute for about 20 minutes until deep golden brown.
• Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
• Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
• Add in the onion mixture and puree just enough to combine.
• Season the masala with salt and pepper.
• At this point you can cover and refrigerate overnight.
• To make the shrimp: heat oil in a large skillet over medium heat.
• Add in shrimp and saute until partially cooked (about 2 minutes).
• Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
• Season with salt and pepper.
• Serve over basmati rice.