Shrimp with Garam Masala and Coconut Milk



2 tbsp peanut oil
12 oz canned crushed tomatoes
12 cup plain yogurt
12 onion
1 clove garlic
1 12 tsp ground coriander
1 12 tsp garam masala
1 12 tsp curry powder
1 tsp turmeric
14 tsp cayenne pepper
8 oz shrimp
6 oz coconut milk
2 sprig cilantro
12 scallion
1 12 tsp lemon juice



  1. Heat oil in large skillet over medium heat. While oil is heating, puree tomatoes with yogurt and set aside. Add onion to pan; saute until deep golden, about 10 minutes.
  2. Add garlic and spices; stir 1 minute. Add shrimp and saute until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, scallions and lemon juice. Add yogurt mixture and simmer until shrimp are opaque in center. Season to taste with salt and pepper and serve.

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