Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.
Recipe information
Yield
Makes 4 servings
Ingredients
2
teaspoons olive oil
1
large onion, chopped
1
-inch piece ginger
2
cloves garlic
1
/8 teaspoon chili powder
1
teaspoon turmeric powder
1
teaspoon ground cumin
1
teaspoon ground coriander
2
medium tomatoes, pureed
1
pound large shrimp, shelled and deveined
2
1/2 cups cooked rice
Coriander sprigs
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Preparation
Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve over rice. Garnish with coriander.
Nutrition Per Serving
Nutritional analysis per serving: 300 calories
4.9 g fat (0.8 g saturated)
2.1 g fiber
35.4 g carbs
26 g protein
#### Nutritional analysis provided by Self