Ingredients

• 1/4 cup ghee or vegetable oil
• 2 1/2 cups finely chopped onion
• 2 tsp kosher salt
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 2 green chilis
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/2 tsp cayenne powder
• 1/4 tsp cinnamon
• 10 whole green cardamom pods smashed with flat side of knife
• 1/2 cup tomato puree
• 1/4 cup almond butter
• 1 cup water
• 1/4 cup yogurt
• 3/4 cup whipping cream or coconut milk
• 1 1/2 lbs large shrimp or prawns peeled and deveined (tail on is ok)
• 1 tbsp finely minced cilantro

Preparation

Heat oil over medium heat and cook onions with 1 tsp salt until very soft and deep golden brown, about 20 minutes.

Add garlic, ginger and chilis and cook 1-2 minutes, until fragrant.

Stir in garam masala, coriander, cayenne, cinnamon and cardamom pods and cook a minute more.

Add tomato puree, almond butter and water plus remaining 1 tsp salt; cook until oil starts to bubble up and shimmer on top. Stir in shrimp; cook, covered, about 5 minutes or until opaque, then stir in the yogurt and cream to heat through. Top with cilantro.

Foodess