This is a recipe that has developed over a period of time. A bit of this and that until we got it JUST RIGHT!
It's spiced and tangy with just enough bite to make things interesting!
Serves 4-5 as a main entree
2 tablespoons olive oil
4 large onions, chopped (see Tip below)
4 medium fresh tomatoes, chopped
2 cups tomato puree (see Tip below)
1 teaspoon whole cumin seeds
2 teaspoons garlic paste*
2 teaspoons ginger paste*
1/2 teaspoon turmeric powder
1/2 teaspoon salt (with more to your taste)
1/2 tablespoon white wine vinegar
1/2-1 teaspoon red chili powder (to your taste)
3 teaspoons coriander powder
2 teaspoons garam masala powder
1- 1.5lb shrimp, cleaned and deveined
Dutch oven sized pan
Heat the olive oil in pan. When hot (not smoking), add the cumin seeds. When they begin to darken, add the onions and cook, stirring occasionally, until the onions are well browned.
Tip: I peal and chop in half all of the onions, then pulse a few times in my food processor until they are chopped.
Once onions are browned, stir in the garlic and ginger pastes and cook for 2 minutes. Add the turmeric powder and mix thoroughly. With heat at medium, stir in the fresh chopped tomatoes and cook for 4 minutes. Next mix in the tomato puree, vinegar and salt. Cook for 4 minutes.
Tip: If you don't have canned puree in your closet, drop two cups of crushed or whole tomatoes including some liquid into a food processor or blender and zip it smooth!
Add all powdered spices, coriander, red chili and garam masala. Stir well, cover and cook until the oil begins to separate from the paste you have created. This timing varies to your pot, heat and stove. Stir occasionally as it cooks.
When oil begins to separate, add your shrimp. Cover and cook for 2 minutes. Stir and cook further until all shrimp has turned orange with no grey areas.
Recipe created by Kimberli of Kimberli’s Kitchen.