1 cup Basmati Rice
1.5 Cup of water
Cooking Rice Instruction:
Add water and rice to a small pot and bring to a boil. Once boiled, quickly cover with a lid, and cook on medium-low heat for about 10-12 minutes. Turn off heat and let it sit (do not remove lid).
1lb White Shrimp, peeled and deveined
2 Tbsp canola oil (can use ghee or butter)
1 tsp fresh ginger, finely minced
1 tsp fresh garlic, finely minced
1/2 cup tomato paste
1 cup tomato puree
1 tsp garam masala
1 tsp chili powder
1 tsp cumin
1 tsp turmeric
1 tsp Fenugreek powder or leaves
3 Tbsp shallots, chopped
1 tsp sugar or honey
1/2 tsp salt
2 Tbsp Cilantro, chopped
1/3 cup of heavy cream
½ cup of water
1 lime, cut into wedges
In a large skillet over medium high heat, add oil, garlic, ginger and shallots. Stir and cook for about 1 minute and then add in your spices: garam masala, cumin, chili powder, turmeric, salt, sugar, and fenugreek powder. Stir for about another 30 seconds then add in tomato paste. Stir for an additional 1 minute.
Add tomato puree and water. Mix until sauce is slightly loosened and then add shrimp. Cook for about 4-5 minutes or until Shrimp is just cooked, then add heavy cream. Stir and then turn off heat.
Plate your dish by adding Basmati Rice first and then top it with Shrimp Tikka Masala. Garnish with chopped cilantro and finish with a spritz of lime.