Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri red chili powder
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp avocado oil
  • 1 medium red onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 3 fresh curry leaves
  • 1 green chili, slit lengthwise
  • 1 cup tomato passata
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ¾ cup light coconut milk
  • ½ cup water
  • Fresh cilantro for garnish

Instructions:

  1. In a medium bowl, toss the shrimp with turmeric, chili powder, salt, and lemon juice. Let the mixture marinate for 10 minutes.
  2. Heat avocado oil in a large non-stick skillet or wok over medium-high heat. Add marinated shrimp in a single layer and sear for 60–90 seconds per side until opaque and pink. Remove shrimp immediately and set aside on a plate.
  3. In the same pan, add diced onions and sauté until translucent and golden brown.
  4. Stir in the ginger-garlic paste, curry leaves, and green chili, cooking for 1-2 minutes until fragrant.
  5. Add ground cumin, ground coriander, and garam masala. Bloom the spices in the oil for 30-60 seconds.
  6. Pour in the tomato passata and simmer for 3-5 minutes until the sauce thickens and deepens in color.
  7. Reduce heat to low and stir in the light coconut milk and water. Simmer gently to maintain a velvety emulsion.
  8. Return the seared shrimp to the pan and simmer for 2-3 minutes until fully cooked through. Garnish with fresh cilantro before serving.