¼ tsp. each cardamom, chili powder, cinnamon, fenugreek
2 Tbsps. tomato paste
1 (13.5 oz.) can coconut milk, stirred very well
⅓ cup water
1 ½ lbs. medium-size (31/40) shrimp, uncooked, peeled, deveined
1 Tbsp. butter
¼ cup fresh cilantro, chopped
Instructions
Heat oil in a large sauté pan on medium heat. Add onions and ginger and sauté 3 minutes. Add garlic and sauté 2 minutes.
Stir in spices, sugar, salt, and tomato paste. Combine well and sauté 1 minute.
Turn off heat and allow to sit 2-3 minutes. Stir in coconut milk and water. Cover and turn heat to medium/low. Simmer 10 minutes, stirring occasionally.
Remove lid and add shrimp. Increase heat to medium. Cook uncovered 10-12 minutes, stirring occasionally.
Turn off heat and stir in butter allowing the sauce to thicken 2-3 minutes.
Sprinkle in cilantro and serve with basmati rice
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/indian-shrimp-coconut-curry/