1. Heat 2 tbsps oil in a nonstick skillet over med heat and saute the onions until golden. add garlic and all the spices and cook for 1 minute Cool until warm. Puree tomatoes and their juices with the yoghurt until smooth. 2. Add onion mix and puree to almost smooth, season with salt and pepper. 3. This can be made one day in advance. Cover and refrigerate. 4. Heat the remaining oil in a heavy ,deep skillet over med/high heat and saute the shrimp for 2 minutes. 5. Stir in the coconut milk, cilantro, green onions, lemon juice and prepared tomato sauce. 6. Simmer for a furthur 4 mins , until shrimp are pink in the middle. 7. Serve with basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
