|garam masala||1 teaspoon|
|ground cumin||1/2 teaspoon|
|turmeric (or curry powder)||1/2 teaspoon|
|red chili powder||1/4 teaspoon|
|oil, divided||1 1/2 tablespoons|
|peeled Al Areesh Large Jumbo Shrimp||1 pound (500g)|
|cooking oil||1 tablespoon|
|onion, finely chopped||1|
|cloves garlic, minced||5|
|minced ginger||2 teaspoons|
|garam masala||1 1/2 teaspoons|
|ground cumin||1 1/2 teaspoons|
|ground coriander||1 teaspoon|
|turmeric powder or curry powder||1 teaspoon|
|crushed tomatoes, or Passata for a smoother sauce||14 oz. (400g)|
|red chili powder, adjust to your taste preference||1/2-1 teaspoon|
|brown sugar||1 1/2 teaspoons|
|can coconut milk, or coconut cream||13.5 fl oz (400ml)|
|freshly chopped cilantro, to garnish||2 tablespoons|
Combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Sear shrimp for only 1 minute on each side and then transfer shrimp to a plate. Set aside. For the Sauce:
Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
Add garlic and ginger; sauté until fragrant, for about 1 minute. Add in garam masala, cumin, ground coriander and turmeric (or curry powder). Cook while stirring occasionally until fragrant for about 20 seconds.
Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let it simmer until slightly thickened for about 4 minutes.
Stir in shrimp and cook until the shrimp is fully cooked and warmed for about 1 more minute.
Take off the heat immediately. Garnish with chopped cilantro and serve with steamed rice and bread or khubz.