Shrimp Korma | Just Eats with Chef JJ
- Recipe Yield: 4
Source: Powerhouse Productions / Powerhouse Productions
Recipe courtesy of Chef JJ Johnson
Ingredients
- 1½ pounds jumbo shrimp
- 2½ large onions, thinly sliced
- ¼ cup canola oil
- 2 tablespoons ghee
- 2 tablespoons, grated garlic
- 2 tablespoons, grated ginger
- 1 tablespoon Kashmiri red chili powder
- 2 teaspoons coriander powder
- ¼ teaspoon turmeric
- 2 whole, ripe, Roma tomatoes, stemmed and chopped
- ¼ cup toasted, finely ground cashews
- ¼ cup + 2 tablespoons minced cilantro, divided
- ¾ cup plain, unflavored yogurt, strained
- 1 teaspoon garam masala powder
- 1 cup coconut milk
- 1 teaspoon crushed red chili flakes
- 1 red chili pepper, thinly sliced for garnish
- Salt to taste
- Steamed Basmati rice, to serve
Instructions
1. Set a large cast-iron pan over medium heat and add the oil to the pan. Once the oil is hot, add the sliced onions and cook the onions until they are dark brown in color. This may take 15 minutes or longer, as you need to caramelize them without burning. Once the onions are brown, make an onion paste with the cashews and a little bit of water. Stir to combine and set it aside. 2. In a separate large pan, place the ghee and once hot, add the ginger and garlic paste and sauté for 1 minute. Add in the Kashmiri powder, coriander and turmeric and stir well to combine. Add the tomatoes to the pan along with salt and cook for 3-4 minutes. Add the brown onion and cashew paste to the pot. Mix well to combine and then add in the shrimp and cilantro, and simmer for a minute. Stir in the yogurt, incorporate well, and cook for 5 minutes. Add in garam masala powder along with the coconut milk and cook for another 6-8 minutes, or until the shrimp is well cooked. Add in a little pinch of chili flakes and green chili pepper for a final garnish and cook for a minute. Serve immediately, garnishing further with the chopped cilantro and a side of basmati rice.