- 4 garlic cloves, grated or minced finely
- 1-inch piece of fresh ginger, peeled and grated or minced
- 2 teaspoons paprika
- 1 teaspoons ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garam masala (either store bought or home made: http://tinyurl.com/y8axmqlo
- 2 cups water
- 2 Tablespoons Koroneiki, Portuguese Cobrancosa, or Ultra Premium Picual
- 1 large onion, finely diced
- 1 Serrano chile, seeded, sliced lengthwise in half, then each half sliced horizontally in thin slices
- 2 Tablespoons tomato paste
- 3/4 cup chopped ripe tomatoes
- 1/2 teaspoon honey
- 1/4 cup chopped cilantro leaves
- NOTE: Because the ingredient list was so long, this recipe is done in 3 parts. If you don't see all the parts, type Masala Shrimp into the search box on our home page and all three parts should appear.
- Measure the spices (cloves through garam masala) and 1/2 cup of water into a small bowl. Set aside.
- Warm the oil in the skillet over medium-high heat until simmering. Add the onions, the Serrano chile and a pinch of salt, and cook, stirring occassionally, for about 5-7 minutes until the onions and chile are just brown around the edges. Cook 5 more minutes, stirring continuously until the onions are brown all over and are fragrant.
- Reduce the heat to medium and add the spice mixture, along with the tomato paste and tomatoes. Stir together well, and keep stirring until the whole mixture is well-combined.
- Cook 5 minutes more until the tomatoes are almost mushy, the mixture darkens in color and holds together as one mass. Season with the honey and 3/4 teaspoon kosher salt.
- Add the remaining 1-1/2 cups of water and simmer gently for 5 minutes, covered, but with the lid ajar.
- Add the shrimp back into the pan, reduce the heat to low, cover and allow to warm through, about 5 minutes.
- Just before serving, add the cilantro.