Shrimp Masala with Rice

Name: Shrimp Masala with Rice
Yield: serves 2
Ingredients: Canola oil spray; 1/4 medium onion, chopped; 1 cup basmati rice; 3/4 pound fresh or frozen shrimp, peeled and deveined; 4 garlic cloves, minced or crushed; 1/4 cup plain yogurt (regular, low-fat, or nonfat); One 14-ounce can coconut milk (regular or light); 2 tablespoons chopped fresh cilantro; 2 scallions, white and green parts, sliced into thin rings; 1/4 teaspoon fresh lemon juice; 1 teaspoon masala spice mix; 1/2 yellow bell pepper, cored, seeded, and cut into 1-inch squares; 2 cups fresh or frozen cut green beans; One 14-ounce can diced tomatoes, drained, or 3 medium tomatoes, diced

December 9, 2011

Traditional masala spices are dry-roasted, which releases the aroma. Masala also calls for pureeing the onions and tomatoes together in a blender with the yogurt mixture. Here I offer a simplified masala, designed to be quick and easy. Of course, you may always vary any recipe to suit your own preferences. You can purchase masala spice mix in a specialty food store, or you can make your own. Combine 1/4 teaspoon garam masala, 1/4 teaspoon curry powder, 1/4 teaspoon ground coriander, 1/8 teaspoon turmeric, and 1/8 teaspoon cayenne. Keep leftover mix tightly covered in a dark cabinet. Substituting soy yogurt or light coconut milk is fine. Coconut milk used to get a bad rap for being high in saturated fat, but now we know it has the good kind of saturated fat. Turmeric is an anti-inflammatory herb, thought to be good for diseases that cause internal swelling, such as multiple sclerosis, fibromyalgia, and arthritis.

Recipe notes

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