Shrimp Madras

• 1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
• 1 teaspoon Curry Powder
• 1 teaspoon Garam Masala
• 24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
• 1 teaspoon minced garlic
• 1 tablespoon vegetable oil
• 1 tablespoon tomato paste
• 1/4 cup coconut milk, fresh or canned
• Coarse salt to taste
• 1 tablespoon lemon juice
• 1 bunch (6 to 7 ounces) watercress, trimmed, rinsed, and patted dry

1. 1.
2. Place the shrimp in a bowl.
3. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
4. 2.
5. Heat a frying pan over high heat until very hot.
6. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up.
7. Whisk the tomato paste into the coconut milk and add to the shrimps.
8. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes.
9. Sprinkle with salt and lemon juice and turn off the heat.
10. 3.
11. Spread the watercress on a plate and mound the shrimps on top of it.
12. Serve immediately.

jumbo, curry, garam masala, fresh kari leaves, garlic, vegetable oil, tomato paste, coconut milk, salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/shrimp-madras-104215 (may not work)