Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp salt
  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 cloves garlic, minced
  • 1 tsp cumin seeds
  • 1 cup tomato puree
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 cup full-fat coconut milk
  • 1 tsp salt
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 green chili, slit lengthwise

Instructions:

  1. In a medium bowl, toss the shrimp with Kashmiri chili powder and salt. Let them sit for 10 minutes to marinate.
  2. Heat oil in a wok over medium-high heat. Add cumin seeds and turmeric powder; bloom for 30 seconds until they sizzle and smell nutty. Stir in the diced onions and sauté until golden brown.
  3. Add the ginger-garlic paste and minced garlic, stirring for 60 seconds until the raw pungent aroma disappears.
  4. Pour in the tomato puree and ground coriander. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the edges.
  5. Stir in the garam masala and coconut milk, simmering on low for 2 minutes until the sauce is a rich, velvety orange.
  6. Increase heat to medium. Add the marinated shrimp in a single layer. Stir gently for 2–3 minutes until the shrimp turn opaque and curl into a 'C' shape.
  7. Remove from heat immediately. Stir in lime juice and garnish with chopped cilantro and the slit green chili.