Bhagari Jhinga - Shrimp in Tomato-Cream

• 1 tbsp (15 ml) tomato puree
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) sugar
• 1 tsp (5 ml) garam masala
• 1/2 tsp (2 ml) ground roasted cumin seeds (or regular cumin powder)
• 1/4 tsp (1 ml) chili powder, or to taste
• 3 tbsp (45 ml) coriander leaves, finely chopped
• 1 fresh green chili pepper, finely chopped
• 1 tbsp (15 ml) lemon juice
• 8 oz (224 grm). thick coconut milk, or heavy cream
• vegetable oil for stir-frying
• 1 tsp (5 ml) mustard seeds
• 4 cloves of garlic, minced
• 15 fresh curry leaves (can substitute curry powder, but different taste)
• 1-1/4 lbs (.6 kg). fresh shrimp, peeled and deveined
• hot cooked rice

1. Put the tomato puree in a bowl.
2. Add the sauce ingredients, but wait on the coconut milk or cream.
3. Mix the tomato mixture well and add one tbsp of water to this.
4. Slowly whisk in the coconut milk or cream and blend well; set aside.
5. Heat a few tbsp of oil in wok or large skillet over moderate-high heat.
6. Add the mustard seeds; when seeds begin to pop, add garlic and curry leaves.
7. Stir-fry until garlic gets lightly golden; add shrimp.
8. Stir-fry until shrimp are just about done and add sauce mixture.
9. Turn heat to medium and gently heat the sauce with the shrimp on a simmer until sauce is heated through.
10. When shrimp and sauce are cooked and heated, remove from heat and serve with rice.

tomato puree, salt, sugar, garam masala, cumin seeds, chili powder, coriander, green chili pepper, lemon juice, coconut milk, vegetable oil, mustard seeds, garlic, curry, fresh shrimp, rice

Taken from online-cookbook.com/goto/cook/rpage/000A5A (may not work)