Shrimp with Masala and Coconut

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 4 cloves garlic, minced
• 1 12 teaspoons garam masala
• 1 12 teaspoons curry powder
• 1 12 teaspoons ground coriander
• 1 teaspoon turmeric
• 12 teaspoon cayenne
• 1 (28 ounce) can diced tomatoes
• 1 cup plain low-fat yogurt
• 2 tablespoons vegetable oil
• 2 lbs large shrimp (uncooked, peeled, and deveined)
• 1 (14 ounce) can light coconut milk
• 12 cup fresh cilantro, chopped
• 14 cup chopped green onion (green part only)
• 1 12 tablespoons lemon juice

1. For the masala (this can be done a day ahead).
2. Heat 2 T oil in large nonstick skillet over medium heat.
3. Saute onions until golden (about 20 mins).
4. Add garlic and dry spices, stir for 1 minute.
5. Cool.
6. Puree tomatoes and yogurt in food processor until almost smooth; add onions and puree until almost smooth.
7. Season with salt and pepper.
8. FOR SHRIMP.
9. Heat 2 T oil in BIG deep skillet over medium heat.
10. Add shrimp, saute 2 minutes.
11. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala.
12. Simmer until shrimp are opaque in center (about 3 minutes).
13. Season and serve over jasmine rice.

vegetable oil, onions, garlic, garam masala, curry powder, ground coriander, turmeric, cayenne, tomatoes, yogurt, vegetable oil, shrimp, light coconut milk, fresh cilantro, green onion, lemon juice

Taken from www.food.com/recipe/shrimp-with-masala-and-coconut-65561 (may not work)