Shrimp Korma

Ingredients

• 1½ lb shrimp, peeled and deveined
• 2 tbsp ghee or vegetable oil
• 1 medium onion, finely chopped
• 3 clove garlic, minced
• 1 tbsp ginger, grated
• 4 green cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp turmeric powder
• ½ tsp kashmiri chili powder (or paprika)
• ½ cup plain whole milk yogurt
• ½ cup heavy cream
• ½ cup water or chicken broth
• 1 tsp salt
• ½ tsp sugar (optional)
• ¼ cup fresh cilantro, chopped (optional)
• 3 cup cooked basmati rice (optional)

Steps

1. Heat ghee or oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add minced garlic, grated ginger, cardamom pods, cinnamon stick, and bay leaf. Cook for 1-2 minutes until fragrant.
3. Stir in ground coriander, cumin, turmeric, and chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.
4. Whisk together yogurt and heavy cream. Gradually add the yogurt mixture to the pot, stirring constantly to prevent curdling. Add water or broth, salt, and sugar (if using). Bring to a gentle simmer.
5. Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.
6. Remove bay leaf, cinnamon stick, and cardamom pods (if desired). Garnish with fresh cilantro, if using. Serve hot with basmati rice.