-
Cook time
1 hour
-
Serves
4-6
Author Notes
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
Continue After Advertisement
Ingredients
-
1/2 teaspoon
turmeric
-
2 pounds
peeled, deveined shrimp (smaller is better here, don’t go for the jumbo prawns)
-
1/2 pound
cauliflower, chopped
-
1/2 cup
ghee or vegetable oil
-
1 1/2 cups
finely chopped onions
-
3
cloves garlic, finely chopped
-
1 teaspoon
ground cumin
-
2 teaspoons
ground coriander
-
1 1/2 teaspoons
paprika
-
1/4 cup
plain yogurt (full fat is best)
-
1 1/2 teaspoons
salt
-
1/2 teaspoon
red pepper flakes
-
1/4 cup
heavy cream
-
10 ounces
frozen peas
-
Basmati rice, to serve
Directions
-
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.
See what other Food52ers are saying.