Almond-Coated Shrimp (Moghalai Jhinga)

 

1

pound uncooked large shrimp, (about 16), peeled and deveined

1/2

cup slivered almonds, ground

1/4

cup half-and-half

1

teaspoon cumin seed, ground

1/2

teaspoon salt

1/2

teaspoon whole cloves, ground

1/2

teaspoon black peppercorns, ground

1/4

teaspoon cardamom seeds, (removed from pods), ground

2

tablespoons finely chopped fresh cilantro

2

tablespoons vegetable oil

1/2

cup tomato sauce

• 1 Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors.
• 2 Heat oil in 10-inch skillet over medium-high heat. Add shrimp mixture. Cook each side of shrimp 30 to 60 seconds or until partially pink.
• 3 Stir in tomato sauce. Cover and cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink and firm. Serve garnished with remaining 1 tablespoon cilantro.