Ingredients:

20 large jumbo shrimps peeled and deveined
1 medium onion finely diced
1 medium tomato cut into quarters
2-3 garlic cloves
1 tbsp tomato paste (optional)
1 jalapeno seeded
1/2 ” ginger peeled
1 tsp garam masala
1/2 tbsp cooking oil
1 cup light coconut milk
1 cup water
2 tbsp finely chopped cilantro
salt to taste

Method:

In a food processor add tomato, garlic, ginger, and jalapeno. Pulse them until pureed.
Heat oil in a medium skillet over medium heat.
Add onion and cook until it turns golden brown.
Add the tomato-garlic puree, tomato paste and cook for about 5-6 minutes or until most of the water evaporates.
Now add coconut milk, garam masala, salt, and 1/2 cup water. Bring the mixture to a boil. Add remaining water if necessary.
Add cleaned shrimps and cook for 2-3 min on each side or until well done.
At the end sprinkle some chopped cilantro and serve warm.