Ingredients:
Serves 2-4

45ml coconut milk (you can freeze the remainder of the can)
100ml of plain yogurt
15ml (1 Tbsp.) Roghan Josh masala
1 tsp. garam masala
125 ml of water
500g large shelled shrimp
Fresh coriander/cilantro leaves for garnish

Combine all the ingredients except for the shrimp (the ingredients can be combined up to 12 hours before cooking and refrigerated) Bring to a boil, simmer for 5 minutes until an exotic aroma permeates the kitchen.


Add the shrimp and simmer until the shrimp changes colour. Garnish with fresh coriander and serve immediately over rice.


Any leftover sauce can be frozen and reused, either with shrimp, chicken or vegetables. Leftover sauce also provides an excellent addition or base for a soup stock.