Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp salt
  • 2 tbsp avocado oil
  • 1 tsp cumin seeds
  • 1 large onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 1 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/4 tsp salt
  • 1 cup full-fat unsweetened coconut milk
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 small green chili, slit lengthwise

Instructions:

  1. In a medium bowl, toss the shrimp with turmeric, chili powder, and salt. Let them sit for 5–10 minutes.
  2. Heat oil in a skillet over medium-high heat. Add cumin seeds and sauté until they sizzle and smell nutty, then add the diced onions.
  3. Sauté onions until translucent and slightly golden. Stir in the ginger-garlic paste and cook for 1 minute.
  4. Pour in the tomato puree and cook for 4–5 minutes, stirring occasionally, until the sauce thickens and oil separates from the edges.
  5. Stir in the garam masala and coriander powder.
  6. Increase heat to high and add the marinated shrimp. Sear just until opaque and tender.
  7. Stir in the full-fat coconut milk and simmer for 2-3 minutes until the sauce is creamy and well-combined.
  8. Remove from heat and stir in fresh lime juice and chopped cilantro. Garnish with the slit green chili.