• 1lb cleaned deveined shrimp.
• 1 can of lite coconut milk.
• Chili powder.
• Salt to taste.
• 1.5 Tbsp of ginger-garlic paste.
• Whole garam masala.
• Bay leaf
• Half of a large onion thinly sliced.
Season shrimp with salt and chili powder and fry them till pale pink. Set aside the shrimp.
To the oil add whole garam masala (a couple of cloves, cinnamon sticks, cardamom pods)
and the ginger garlic paste. Sauté for 5-10 minutes and then add the coconut milk, salt and chili powder (according to taste) and let the sauce simmer on low heat for 10-15 mins, stirring frequently.
Add the shrimp and let it simmer or another 10-15min minutes till the sauce thickens and all the spices have mixed together well. Adjust seasoning. While the sauce is thickening, fry the thinly sliced onions till dark brown. This will take a while but take the time and don’t let it burn. Garnish the dish with the onions and sever over hot rice !