Shrimp with Spiced Masala & Coconut Milk

Masala:

• 2 tbsp vegetable oil
• 2 cups chopped onions
• 4 large garlic cloves, minced
• 1-1/2 tsp garam masala
• 1-1/2 tsp curry powder
• 1-1/2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 28 oz can diced tomatoes in juice
• 1 cup plain whole-milk yogurt

Shrimp:

• 2 tbsp vegetable oil
• 2 pounds uncooked large shrimp, peeled, deveined
• 13-1/2 oz can unsweetened coconut milk
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped green onion tops
• 1-1/2 tbsp fresh lemon juice

1. Heat oil in large nonstick skillet over medium heat. Add onions; saute until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)

2. To make the shrimp, heat oil in heavy large deep skillet over medium-high heat. Add shrimp and saute until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala. Simmer until shrimp are opaque in center about 3 minutes longer. Season to taste with salt and pepper and serve. (Good served over steamed basmati rice.)

Makes 8 servings.