Shrimp Korma

1.5 lbs shrimp
2.5 large onions, sliced
1/4 cup oil (for frying onions)
2 Tbsp ghee
2 Tbsp garlic paste
2 Tbsp ginger paste
3 tsp kashmiri red chili powder
2 tsp coriander powder
1/4 tsp turmeric
2 tomatoes, chopped
1/4 cup cashews
1/4 cup cilantro, chopped
3/4 cup yogurt
1 tsp garam masala powder
1/2 – 1 cup coconut milk (depending on how thick you want the sauce)
1 tsp chili flakes
1 green or red chili pepper for garnish
salt to taste

Heat oil over medium heat and sauté sliced onions till they are dark brown in color. This would take at least 15 minutes, as you need to caramelize them without burning. For that you need to always keep an close eye on your onions.
Once onions are brown, make an onion paste along with cashews and a dash of water. Keep it aside.

Heat ghee in a pan. Add in ginger and garlic paste and sauté for a minute. Add in red chili powder, turmeric and coriander powder. Sauté for few seconds. Add in tomatoes along with salt and cook for 3-4 minutes. Add brown onion + cashew paste to the pot. Mix well.

Mix in the shrimp and cilantro, and simmer for a minute. Stir in the yogurt, incorporate well, and cook for 5 minutes. Add in garam masala powder along with coconut milk and cook for another 5-8 minutes, or until shrimp is cooked well.
Add in a little pinch of chili flakes and green chili pepper for a final garnish and cook for a minute. Serve immediately, garnishing further with cilantro.

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