- In your food processor or blender, puree: onions, garlic, ginger, garam masala, chili powder, turmeric, cumin, cloves, salt, cayenne pepper, cilantro, almonds, and lemon juice. Set aside.
- Heat a saucepan on medium high and add the vegetable oil. Once the oil is hot, add ¼ cup of the tomato puree and stir constantly for 3-5 minutes. Pour in the remaining puree and either broth or water and then allow to simmer for 5-10 minutes. Add coconut milk and continue to simmer for 15 more minutes.
- Add shrimp to pan and cook until shrimp are opaque, about 4-5 minutes. Serve with rice, noodles, or bread.
Shrimp Masala
Yield
Makes 4 servings
Prep Time
10 minutes
Cook Time
30 minutes
kikkoman products used:
ingredients
2 yellow onions, roughly chopped
5 cloves garlic, roughly chopped
2 Tablespoons fresh ginger, grated
3 Tablespoons garam masala
1 Tablespoon chili powder
1 Tablespoon turmeric powder
1 Tablespoon cumin
1 ½ teaspoons ground cloves
2 teaspoons salt
½ teaspoon cayenne pepper
¼ cup cilantro, chopped
4 Tablespoons almonds, chopped
½ lemon, juiced
1 Tablespoon vegetable oil
½ cup tomato puree
¼ cup water or vegetable broth
8-ounces coconut milk
2 Tablespoons Kikkoman® Soy Sauce
1 lb. shrimp
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
