Ingredients:

  • 1 lb (450g) medium shrimp, peeled and deveined
  • 1/2 tsp (3g) ground turmeric
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) coriander seeds
  • 1 tsp (2g) cumin seeds
  • 5 dried red chilies
  • 1 tsp (2g) black peppercorns
  • 2 tbsp (30ml) vegetable oil
  • 1 large (150g) onion, finely diced
  • 1 tbsp (15g) ginger-garlic paste
  • 2 medium (200g) tomatoes, finely chopped
  • 1 red bell pepper, diced into 1-inch squares
  • 1 green bell pepper, diced into 1-inch squares
  • 3 tbsp (45g) plain Greek yogurt, whisked
  • 1 tsp (5g) garam masala
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Toast the coriander seeds, cumin, dried chilies, and peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant. Transfer to a mortar and pestle and crush into a coarse powder.
  2. Heat vegetable oil in the same pan. Add diced onions and sauté until translucent gold. Stir in the ginger-garlic paste and cook for 1 minute.
  3. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the edges of the masala.
  4. Toss in the diced red and green bell peppers along with the crushed spice mix. Stir-fry for 2-3 minutes until the peppers are vibrant but still slightly crisp.
  5. Lower the heat and stir in the whisked Greek yogurt quickly to prevent curdling.
  6. Increase heat to medium-high and add the marinated shrimp (tossed with turmeric, lemon juice, and salt). Stir-fry for 3-5 minutes until the shrimp turn a bright, opaque pink.
  7. Garnish with freshly chopped cilantro and serve.