Serves 4 

Ingredients 

• 2 tablespoons butter 

• 2 tablespoons olive oil 

• 1 white or yellow onion, peeled and finely chopped 

• 2 tablespoons ginger, peeled and grated or minced 

• 3 cloves of garlic, minced 

• 2 tablespoons tomato paste 

• 1 cup puréed tomatoes 

• 2 teaspoons ground cumin 

• A pinch of teaspoon ground turmeric 

• A pinch of garam masala 

• A pinch of ground cayenne pepper (more if you like heat) 

• A pinch of cinnamon  

• Salt and freshly ground black pepper to taste 

• 3 tablespoons whole-milk yogurt or sour cream (optional) 

• 1 pound shrimp, shelled, cleaned, deveined, tails removed* 

• Basmati rice, brown basmati works especially well 

• Chopped flat leaf parsley or cilantro (optional) 

• Suggested serving sides: naan bread and raita 

*Can substitute with tofu or cubed chicken breast 

Directions: 

In a heavy bottomed pot, heat the butter and oil over medium heat and add onions.  Cook slowly, until they are translucent and almost caramelized.  If they are cooking too quickly, lower the heat.  Add the ginger and garlic and cook for a few more minutes, make sure the ginger is soft but do not burn the garlic.  Add the tomato paste and stir for a few seconds.  Add the tomatoes, cumin, turmeric, garam masala, cayenne pepper, cinnamon, salt and pepper and stir to combine.  Add the yogurt or sour cream if using, stir to combine and add the shrimp.  Let simmer until the shrimp is cooked through, which only will take a few minutes.  Taste and if not hot enough for you, add another pinch of cayenne and stir.   

Serve over basmati rice with a side of yogurt or raita. Garnish with shopped parsley or cilantro.  I like to serve this with toasted naan bread.