Yield: 4 Servings

Maneet Chauhan / Bon Appétit

No tomato in this one.
Shrimp:

• 2lb 21/25 shrimp, peeled, deveined
• 2bay leaves
• 2cinnamon sticks, broken into small pieces
• 4whole cloves
• 2tsp ground turmeric
• 2tsp garam masala
• 1tsp ground cardamom
• Kosher salt

Sauce:

• 1TBS olive oil
• 1large yellow onion, finely chopped
• 1TBS finely chopped ginger
• 2tsp ground cumin
• 1tsp Kashmiri or other mild red pepper powder
• 1tsp sugar
• 1cup full-fat unsweetened coconut milk
• 2TBS plain whole-milk yogurt
• 1TBS ghee

Serving:

• finely chopped cilantro, cooked basmati rice, and lime wedges

Shrimp: Toss shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala, and cardamom in a large bowl until shrimp are well coated. Season with salt. Cover bowl with a damp cloth and chill 1 hour. Remove and discard bay leaves, cinnamon, and cloves.

Sauce: Heat oil in a large high-sided skillet over medium-high. Add onion, ginger, cumin, red pepper powder, and sugar and cook, stirring, until onion is translucent, about 5 minutes. Add coconut milk and yogurt and whisk until smooth, then add shrimp and ghee and simmer, turning shrimp halfway through, until shrimp are cooked through, 7–8 minutes. Taste and season with salt.

Top with cilantro and serve with rice and lime wedges.