1. Heat oil in a large nonstick skillet over medium heat. 2. Add onions; saute until deep golden, for about 20 minutes. 3. Add garlic and all spices; saute for 1 minute. 4. Cool to lukewarm. 5. Puree tomatoes with juice and yogurt in processor until almost smooth. 6. Add onion mixture; puree until almost smooth. 7. Season masala to taste with salt and pepper. 8. Heat oil in a heavy large deep skillet over medium-high. 9. Add shrimp and saute until partially cooked, for about 2 minutes. 10. Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala. 11. Simmer for about 3 minutes. 12. Season to taste with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
