Tandoori Shrimp Coconut Curry
A curry lover's dream, this Tandoori Shrimp Coconut Curry recipe is a keeper! Tandoori masala coated jumbo shrimp tenderized with lemon juice, perfectly spiced and succulent, briefly sautéed and then immersed in the most luscious, simmered + puréed curry base comprised of red onions, jalapeños, fresh ginger and garlic paste, cayenne pepper, chili powder and a secretly subtle addition of red peppers! Layered with creamy coconut milk + a sprinkle of garam masala and then baked with a spoonful of clarified butter for some high profile flavor enhancement. We can rightfully label this incredible creation as Shrimp Makhani, I suppose. Love at first bite!
Servings: 8
Ingredients
For Shrimp Marination
- 3 lbs jumbo shrimp *peeled and deveined
- 3 tsp Tandoori masala *Rajah brand
- 1 lemon *freshly squeezed
- ½ tsp Kosher salt
For Curry
- 1½ medium red onions *thinly sliced
- 1 tsp fresh ginger paste
- 1 tsp fresh garlic paste
- 1 red pepper *deseeded and sliced
- 1 jalapeño *deseeded and sliced
- ½ tsp Kashmiri lal mirch
- ½ tsp turmeric powder
- ½ tsp cayenne pepper
- ½ tsp Kosher salt
- 28 oz diced tomatoes *canned
- 14 oz coconut milk *unsweetened
- 1 tsp Garam masala *Rajah brand
- 4 tbsp grape seed oil
- 1 tbsp butter
- 1 tsp ghee *clarified butter
Instructions
For Shrimp Marination
- Place jumbo shrimp in a large bowl and add freshly squeezed lemon juice, Tandoori masala and Kosher salt. Cover and set aside for at least 30 minutes.
For Curry
- In a dutch oven, heat 3 tbsp grape seed oil on medium heat. Once hot, add sliced onions and sauté onions for 8-10 minutes, mixing as needed. Now turn heat to medium low, add ginger/garlic paste and continue to cook for 5-6 minutes (add 1-2 tsp water, as needed to prevent burning and mix well). Turn heat to low, add spices (Kashmiri Lal Mirch, turmeric powder, cayenne pepper and Kosher salt, to taste). Continue to sauté for 3-4 minutes, turn heat back to medium and add sliced red peppers and jalapeño, mix well and cook for 5-7 minutes. Then cover pot and simmer for 10 minutes. Now uncover pot (oil should have separated), add diced tomatoes can and mix to combine. Bring to a boil, then simmer on low heat for at least 45 minutes.
- When curry is almost done, preheat oven to 365 degrees Fahrenheit. While oven is preheating, heat 1 tbsp of butter + 1 tbsp of grape seed oil in a large skillet on high heat. Once butter melts, add marinated shrimp and sauté for 2-3 minutes, turning shrimp as needed. Set aside.
- Now carefully transfer curry mixture to a food processor or blender and blend into a smooth consistency. Place blended curry mixture back into dutch oven, turn heat to medium, add garam masala and coconut milk, mix well, bring curry to a boil, turn heat to low, cover and continue to simmer for an additional 15 minutes (mix in between, as needed) Now add shrimp (you can add some of the juices of sautéd shrimp, depending on desired thickness of curry) and gently mix, top with 1 tsp ghee (clarified butter), cover dutch oven and transfer to preheated oven. Bake for 10 minutes. Then uncover pot and bake for an additional 5 minutes.
- Flavor-packed and delicious Tandoori Shrimp Coconut Curry is now ready to serve. Some toasted pita bread (with a light smear of parsley butter) on the side for soaking up the curry, or heaped on top of plain white Basmati rice, you just can't go wrong with this curry. Enjoy! Nosh Farma'aiye.