Shrimp With Spiced Masala And Coconut Milk - cooking recipe

Ingredients

MASALA
2 tablespoons vegetable oil
2 cups onions, chopped
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes (IN JUICE)
1 cup plain yogurt
SHRIMP
2 tablespoons vegetable oil
2 lbs uncooked large shrimp, peeled, deveined
1 (13 ounce) can unsweetened coconut milk
1/2 cup cilantro, chopped
1/4 cup green onion top, chopped
1 1/2 tablespoons fresh lemon juice

Preparation

Heat oil in a large nonstick skillet over medium heat.
Add onions; saute until deep golden, for about 20 minutes.
Add garlic and all spices; saute for 1 minute.
Cool to lukewarm.
Puree tomatoes with juice and yogurt in processor until almost smooth.
Add onion mixture; puree until almost smooth.
Season masala to taste with salt and pepper.
Heat oil in a heavy large deep skillet over medium-high.
Add shrimp and saute until partially cooked, for about 2 minutes.
Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
Simmer for about 3 minutes.
Season to taste with salt and pepper.