Shrimp curry with yogurt
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Large shrimp |
| 1 | large | Onion |
| ½ | cup | Peanut oil |
| ½ | teaspoon | Celery seed |
| 1 | tablespoon | Finely minced garlic |
| ½ | cup | Water |
| 1 | teaspoon | Turmeric |
| 2 | teaspoons | Ground coriander |
| 1 | teaspoon | Cumin |
| 2 | teaspoons | Paprika |
| Salt | ||
| 2 | tablespoons | Chopped fresh coriander |
| ½ | cup | Plain yogurt |
| Juice of 1/2 lemon. | ||
Directions
1) Peel and devein the shrimp. Rinse and drain well, then set aside.
2) Peel the onion. Chop it coarsely. There should be about 1½ cups.
3) Heat the oil in a deep saucepan and add the onion. Cook about 10 minutes, stirring often. When the onions start to turn golden brown, add the celery seed, garlic and half the water. Cook about 3 minutes.
4) Add the turmeric, ground coriander, cumin, paprika, and salt to taste. Cook, stirring, about 3 minutes. Add the yogurt and the remaining water and stir well. Cook about 4 minutes.
5) Add the shrimp and cook about 8-10 minutes, stirring often. Cover the pan and continue cooking about 10 minutes.
6) Sprinkle the curry with the fresh coriander leaves, if desired, and the lemon juice. Serve hot. Submitted By VERNON PHIPPS On 09-13-95
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