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Total time: 1 hour
Note: From Addi Decosta of Addi's Tandoor in Redondo Beach. Packaged Kashmiri mirch (Kashmiri chile powder), ajowan seeds and grated coconut powder are available in most Indian markets.
4 tablespoons oil, divided
4 large white onions, coarsely chopped (about 16 cups)
3 large cloves garlic, finely chopped
1/2teaspoon cumin seeds
1/4teaspoon ajowan seeds
2 tablespoons ground coriander
2 tablespoons ground cumin
1 tablespoon turmeric
1 teaspoon Kashmiri chile powder, or more, to taste
1/2 cup coconut milk
1/2 cup canned tomato purée
2 tablespoons grated coconut powder
2 teaspoons salt
1/4 teaspoon freshly ground white pepper
32 large black tiger shrimp (about 16-20 to a pound), peeled
1/2cup chopped cilantro leaves
1. Make an onion purée by heating 2 tablespoons of the oil in a large pan over medium heat, adding the onions and cooking until golden brown, about 30 minutes. Cool slightly, then place in a blender or food processor and purée until smooth. Set aside.
2. Heat a heavy pan. Add the remaining 2 tablespoons of oil, the garlic, cumin seeds and ajowan seeds and cook until lightly browned, about 3 to 4 minutes. Add the onion purée, ground coriander, ground cumin, turmeric and chile powder and cook until bubbling. Add the coconut milk, tomato purée, grated coconut powder, salt and pepper.
3. Cook 5 minutes, then add the shrimp and cilantro. Cook 7 to 10 minutes, or until the shrimp are cooked through. Add salt and pepper to taste.
4. Serve in a medium bowl, garnished with a sprig of cilantro and a sprinkle of grated coconut powder on top. Accompany with steamed basmati rice.
Each serving: 549 calories; 51 grams protein; 26 grams carbohydrates; 8 grams fiber; 27 grams fat; 10 grams saturated fat; 345 mg. cholesterol; 1,536 mg. sodium.