Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 2 tbsp ghee
  • 1 large (150g) onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 1 cup tomato puree
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp black pepper powder
  • 1/4 cup heavy cream
  • 2 tbsp fresh cilantro, chopped
  • 1/4 tsp salt
  • 2 tbsp water

Instructions:

  1. In a medium bowl, toss the cleaned shrimp with turmeric, Kashmiri chili powder, salt, and lime juice. Let this sit for 10 minutes to allow flavors to penetrate the protein.
  2. Heat ghee in the skillet over medium heat. Add cumin seeds and wait until they sizzle. Stir in the diced onions and sauté until they turn translucent and golden brown. Add the ginger-garlic paste and cook for 1 minute.
  3. Pour in the tomato puree, coriander powder, and black pepper. Cook the mixture, stirring frequently, until the oil begins to separate from the edges of the sauce.
  4. Gently fold in the marinated shrimp. Sauté for 3-4 minutes over medium-high heat until the shrimp turn opaque and curl into a 'C' shape. Stir in the garam masala and heavy cream, simmering for 60 seconds.