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Shrimp Masala

Shrimp Masala
(serves 4)

20 jumbo shrimps, peeled, deveined, and washed
¼ cup oil
2 medium onions, minced fine, or pureed in a blender with a bit of water
1 tablespoon garlic/ginger paste or
2 garlic cloves, mashed
1 piece fresh ginger, size of walnut, minced

Dry Masala

1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon red chili powder salt and freshly ground pepper to taste
2 large tomatoes, chopped fine
3 ½ cup heavy cream
1 teaspoons garam masala
2 tablespoons chopped coriander leaves

Prepare shrimp. Bring to boil enough water to cover the shrimp, add in the shrimp and boil 3 minutes. Drain and set aside, saving the water.

In a wok or heavy skillet, heat the oil. Saute the onions until they start to turn brown. Do not scorch. Add garlic/ginger paste and sauté 2 minutes. Add dry masala and sauté over medium-high heat 2 minutes.

Add tomatoes and sauté until thickened to a grave, 5-8 minutes. Stir in the cream

Just before serving, garnish with the garam masala and the coriander