No tomato in this one. Sauce:<\/strong><\/p>\n Serving:<\/strong><\/p>\n Sauce:<\/strong> Heat oil<\/strong> in a large high-sided skillet over medium-high. Add onion, ginger, cumin, red pepper powder<\/span>,<\/strong> and sugar<\/strong> and cook, stirring, until onion<\/strong> is translucent, about 5 minutes. Add coconut<\/strong>\u00a0milk<\/strong> and yogurt<\/strong> and whisk until smooth, then add shrimp<\/strong> and ghee<\/strong> and simmer, turning shrimp<\/strong> halfway through, until shrimp<\/strong> are cooked through, 7\u20138 minutes. Taste and season with salt.<\/p>\n Top with cilantro<\/strong> and serve with rice<\/strong> and lime wedges.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Maneet Chauhan \/ Bon App\u00e9tit 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…<\/p>\n
\nShrimp:<\/strong><\/p>\n\n
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\nShrimp:<\/strong> Toss shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala,<\/strong> and cardamom<\/strong> in a large bowl until shrimp<\/strong> are well coated. Season with salt.<\/strong> Cover bowl with a damp cloth and chill 1 hour. Remove and discard bay leaves, cinnamon,<\/strong> and cloves.<\/strong><\/p>\n