Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp plain Greek yogurt
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 4 dried red chilies
  • 2 tbsp avocado oil
  • 1 large red onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 1 medium green bell pepper, diced into squares
  • 1 medium red bell pepper, diced into squares
  • 1 tsp garam masala
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp lemon juice

Instructions:

  1. In a bowl, combine the shrimp with Greek yogurt, turmeric, chili powder, and salt. Toss gently to coat and let it rest in the fridge for 20 minutes.
  2. In a dry kadai over medium heat, toast coriander seeds, cumin, peppercorns, and dried chilies for 2 minutes until fragrant.
  3. Transfer the toasted spices to a mortar and pestle and crush them into a coarse powder.
  4. Heat oil in the kadai over medium-high heat. Add onions and sauté until translucent and golden-brown.
  5. Stir in the ginger-garlic paste and sauté for 1 minute before adding the pureed tomatoes.
  6. Cook the tomato base until thickened, then stir in the coarse kadai masala and garam masala.
  7. Add the diced green and red bell peppers, stir-frying for 2-3 minutes to keep them crunchy.
  8. Increase heat to high and add the marinated shrimp. Flash-sear for 2-3 minutes per side until opaque and succulent.
  9. Remove from heat, stir in lemon juice and garnish with fresh chopped cilantro.