We love a little spice in our lives. Something with a kick, a zing, or a zow, which is why when we opened up last months Martha Stewart and noticed the Shrimp Tikka Masala and Toasted-Coconut Rice our mouths did a little jump kick to our brain.
Surprisingly this recipe was super easy, for some reason curries always intimidate me but this was uncomplicated and equally tasty. Although, Marthas recipe calls for a little too much Garam Masala, in my opinion, which is why I would put in less the next time around. And I can assure you, there will be a next time.
We spent the morning at the Market (have you been?? its a food mecca!) and went to the Lobster Place to pick up some fresh shrimp.
Our toasted coconut for the rice, most gets saved for after the rice is cooked. But as you can see below, some gets cooked with the rice.
Shrimp Tikka Masala (from Martha Stewart Magazine)
Prep Time: 10 Min, Total Time: 35 Min.
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
3 tablespoons grated peeled fresh ginger (from one 6-inch piece)
1 tablespoon finely grated garlic
2 teaspoons tomato paste
2 teaspoons garam masala (if you dont want an overpowering taste of this, put in 1 teaspoon)
1/2 teaspoon chili powder
1 cup of water (I used leftover veggie stock)
20 large shrimp (about 1 pound), peeled (tails intact) and deveined
1/4 cup plain yogurt
coarse salt and ground pepper
-Heat oil in Dutch oven or a stockpot over medium eat. Cook onion until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala, and chili powder and cook until fragrant, about 3 minutes.
-Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.
Toasted Coconut Rice
Prep Time: 5 minutes, Total Time: 35 minutes.
1 tablespoon extra virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup basmati rice
2 cups water
1/4 teaspoon coarse salt
2 scallions, thinly sliced on a bias
-Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
-Set aside 2 tablespoons coconut. Add water and salt, and bring to a boil. Reduce heat and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
-Garnish with reserved coconut and the scallions.