Shrimp Makhani with Coconut Rice



Shrimp Makhani
  • 1 lb. large shrimp, peeled, deveined
  • 4 tbsp. butter
  • 1/2 cup tomato puree
  • 4 tbsp. tomato paste
  • 1 1/2 cup heavy cream
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 1/8 tsp. cayenne pepper
  • Juice of 1 lemon
  • 1 cup sweet potato, peeled and diced in small cubes
  • 1 cup fresh peas (or defrosted frozen)
  • 1/2 sweet yellow onion, diced
  • 4 large cloves of garlic, minced
  • 2 tbsp. fresh parsley, chopped
  • Salt & pepper, to taste
Coconut Rice
  • 2 cups rice
  • 1 1/2 cups coconut milk
  • 2 cups water
  • Pinch of salt
  • 1 tsp. sugar
  1. Start by cooking the rice. Using a rice cooker, following manufacturer's instructions, (or a pot on the stove on low heat), mix together all coconut rice ingredients and cook until the liquid is all absorbed and the rice fluffs up.
  2. In a large pan on medium heat, melt butter. Add onion and garlic and cook for several minutes until the onion becomes soft and translucent.
  3. Add spices--garam masala, cumin, turmeric, cayenne--and cook for about 5 minutes until mixture become fragrant. Stir regularly.
  4. Mix in tomato puree, tomato paste, and heavy cream. Season with salt and pepper.
  5. Bring mixture to a simmer, then add diced sweet potato and fresh peas. Simmer on low to medium-low for about 20 minutes, until sweet potato is soft when pierced with a fork.
  6. Add shrimp, plus the juice of a lemon, and cook for a few minutes until the shrimp is pink and curled into C-shapes.
  7. Garnish with fresh parsley and serve alongside coconut rice!