Stir-Fried Shrimp in an Aromatic Tomato Cream Sauce

This is one of my favorite quick Indian dishes.  So many wonderful flavors, a whole meal in itself!

As Always,

ENJOY!

• Sauce

• 1Tbs tomato paste
• 3⁄4teaspoon salt
• 1⁄4teaspoon sugar
• 1teaspoon garam masala
• 1⁄2teaspoon cumin
• 1⁄8-1⁄4teaspoon cayenne
• 3tablespoons chopped cilantro
• 1fresh green chile, finely chopped
• 1tablespoon lemon juice
• 7ounces coconut milk, well stirred (or 7/8 cup cream)

• Shrimp Stir fry

• 3tablespoons oil
• 1teaspoon mustard seeds
• 3garlic cloves, peeled and chopped
• 10 -15curry leaves (optional)
• 1 1⁄4lbs medium shrimp, peeled, deveined, washed and patted dry

• 1. DIRECTIONS

     1. Make the sauce:.
     2. Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water.
     3. Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
     4. The sauce can be made ahead and refrigerated for several hours.
     5. Stir-fry:.
     6. Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using.
     7. Stir till garlic turns medium brown and put in the shrimp.
     8. stir till the shrimp turns opaque most of the way through.
     9. Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked through. Turn off heat.
     10. From Madhur Jaffrey's Quick and Easy Indian Cooking