Shrimp Curry

Using a gift card I got for Christmas, my neighbor Kristen and I went to an Indian cooking class at Charleston Cooks, where we learned to make all sorts of fun dishes (see a sampling above). The true test, of course, is whether you can recreate it at home or not. First attempt was the shrimp curry!

Ingredients
1 tablespoon garam masala
2 teaspoons tumeric
1/2 teaspoon paprika
2 inches ginger, peeled and grated
8 cloves garlic, grated or pressed
1 jalepeno pepper, seeded and diced
1/2 cup plain Greek yogurt
1 1/2 lbs. peeled, deveined shrimp
Canola or olive oil
1/4 cup ghee (clarified butter)
1 onion, diced
1 teaspoon coriander
1 teaspoon cumin
One large potato diced (or several smaller potatoes)
1 red bell pepper, chopped
2 cans (15 oz.) diced tomatoes
1 cup water
1 cup heavy cream

1. Combine garam masala, tumeric, paprika, jalepeno, ginger, and half of garlic so it makes a paste. Divide in half.

2. Take one half of the mixture and add half of yogurt, shrimp, and two pinches of sea salt. Let marinate 10 minutes. Heat grill over medium high heat and add oil. Cook shrimp on one side until nearly cooked, just a few minutes. Return to marinade bowl.

3. Add ghee to large saute pan. Add onion and cook until softened, about 5 minutes. Add remaining garlic, coriander, and cumin and cook 1 minute. Add remaining garlic paste mixture and cook 1 minute.

4. Add tomatoes and water. Simmer 5 minutes.

5. Add heavy cream and remaining yogurt. Season with salt and pepper. Add shrimp and serve.