This dish is simple enough to make on a weeknight, and elegant enough to serve at a Thanksgiving dinner. The sauce is rich and creamy, and the shrimp is poached in turmeric water. Peas add a pop of brightness. —Jaya Saxena
Test Kitchen Notes
This recipe is part of our series, My Family Recipe. Read the full story here. —The Editors
peeled, deveined shrimp (smaller is better here, don’t go for the jumbo prawns)
Bring 1 quart of water to boil. Add turmeric, shrimp, and cauliflower; cook for 3-4 minutes, until shrimp are just done. Drain the shrimp and cauliflower while reserving the turmeric water, and set aside.
Heat ghee in a large pan over high heat, and add onions. Fry onions until they turn golden brown and translucent, stirring constantly. Add garlic and cook for another minute.
Reduce heat, add cumin, coriander and paprika. Stir together, then add half the reserved cooking liquid. Increase heat and boil uncovered for about 10 minutes.
Add the remaining liquid and boil for another 20 minutes, until the sauce is thick.
Add yogurt, salt, and red pepper flakes. Cook for another 2-3 minutes.
Add shrimp and cauliflower back in, and cook until shrimp is heated through.
Turn off heat, add peas and heavy cream, mix, and let rest for at least 15 minutes before you serve it over basmati rice.