Curried Indian Shrimp

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I love curries, this one turns out nicely.

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Steps

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Heat 2 tbsps oil in a nonstick skillet over med heat and saute the onions until golden.

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Add garlic and all the spices and cook for 1 minute cool until warm.

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Puree tomatoes and their juices with the yoghurt until smooth.

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Add onion mix and puree to almost smooth , season with salt and pepper.

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This can be made one day in advance.

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Cover and refrigerate.

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Heat the remaining oil in a heavy , deep skillet over med / high heat and saute the shrimp for 2 minutes.

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Stir in the coconut milk , cilantro , green onions , lemon juice and prepared tomato sauce.

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Simmer for a furthur 4 mins , until shrimp are pink in the middle.

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Serve with basmati rice.

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Ingredients

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vegetable oil, onions, garlic cloves, garam masala, curry powder, ground coriander, turmeric, cayenne pepper, diced tomatoes with juice, plain yogurt, large shrimp, unsweetened coconut milk, cilantro, green onion, lemon juice