Hara Masala Shrimp
JBF Friend Member, NYC
JBF Friend member Rati Lohtia grew up in India, where she learned to cook from her mother. These days she passes on her culinary expertise to students at New York’s Institute of Culinary Education and the Miette Culinary Studio. This flavorful recipe for shrimp with green curry is from her mother-in-law, who also uses the sauce for lamb chops.
- 1 cup (tightly packed) cilantro, leaves and stems
- 1 3-inch piece fresh ginger, peeled and chopped
- 1 to 2 green chilies, such as jalapeño or serrano
- 4 cloves garlic, chopped
- 3 tablespoons water
- 1/4 cup vegetable oil
- 2 tablespoons ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Salt to taste
- 3/4 cup Greek yogurt diluted with 1/4 cup water
- 1 pound shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3/4 teaspoon salt
Combine the cilantro, ginger, green chilies, garlic, and water in a blender or food processor and mix into a smooth paste.
Heat oil in a large, heavy pan over medium-high heat. When oil is hot, add cilantro paste and sauté for 5 minutes. Add coriander, garam masala, turmeric, and salt. Mix well. Reduce heat and slowly add the yogurt, stirring constantly. If the sauce seems too thick, add up to 3/4 cup water until it reaches the desired consistency. Increase heat to medium and cook until the flavors have combined, 3 to 5 minutes.
Meanwhile, preheat broiler and line a baking tray with aluminum foil. Rub the shrimp with oil and season with salt. Place the shrimp on the tray in a single layer and broil until cooked through, 3 to 4 minutes per side. Toss the shrimp with the sauce and serve.