Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp avocado oil
  • 1 large onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium green chilies, slit lengthwise
  • 1 cup tomato puree
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp black pepper
  • 1/4 cup plain Greek yogurt
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a mixing bowl, toss the shrimp with turmeric, chili powder, salt, and lemon juice. Let it sit for 10 minutes.
  2. Heat 1 tbsp of oil over medium-high heat in a 12-inch skillet. Add the marinated shrimp in a single layer and sear for 60-90 seconds per side until opaque and golden-brown. Remove immediately and set aside.
  3. Add the remaining oil to the same pan. Sauté diced onions until translucent and light gold.
  4. Stir in the ginger-garlic paste and green chilies, cooking for about 2 minutes until the raw smell vanishes.
  5. Pour in the tomato puree and cook until the moisture reduces and the sauce thickens.
  6. Stir in the cumin powder, coriander powder, garam masala, additional Kashmiri red chili powder, and black pepper.
  7. Stir in the Greek yogurt until the sauce is creamy and a vibrant orange red.
  8. Return the seared shrimp to the pan and simmer for 3 minutes to finish cooking.
  9. Garnish with chopped fresh cilantro and additional salt to taste.