A fragrant shrimp curry with cumin, coriander, turmeric, fresh ginger and garlic simmered with yogurt, cilantro and peas. Serve with basmati rice to soak up the flavorful sauce.
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| Shrimp Curry with Yoghurt and Peas |
Servings: 4–6
Ingredients:
- ¼ cup vegetable or canola oil
- 1 medium onion, thinly sliced
- 4 large cloves garlic, puréed
- 1½-inch piece fresh ginger, peeled and puréed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon table salt, plus more to taste
- ½ cup plain low-fat yogurt
- 1 cup chopped fresh cilantro leaves
- 1 jalapeño chile, stemmed and halved lengthwise
- 2 cups water
- 1½ pounds shrimp, peeled and deveined
- 1 cup green peas, fresh or frozen and thawed
- 2 tablespoons chopped fresh cilantro, for finishing
- Basmati rice, for serving
Instructions:
- Heat the oil in a large, deep skillet over medium-high heat until hot but not smoking.
- Add the onion and sauté until golden brown, about 5–7 minutes.
- Add the garlic, ginger, cumin, coriander, turmeric, ½ teaspoon salt and yogurt. Cook, stirring almost constantly, until the liquid evaporates, the oil separates and turns orange, and the spices begin to fry, about 5–7 minutes.
- Continue cooking and stirring for about 30 seconds, until the spices are fragrant.
- Stir in the 1 cup chopped cilantro.
- Add 2 cups water and the jalapeño. Season with additional salt to taste and bring to a simmer.
- Reduce the heat, cover and simmer briefly to allow the flavors to blend.
- Add the shrimp and peas. Simmer for about 3 minutes, or until the shrimp are just cooked through and the peas are hot.
- Finish with the remaining 2 tablespoons chopped cilantro and serve immediately with basmati rice.
Tip: Have all of the ingredients measured and prepared before you begin cooking. The garlic and ginger can be puréed by hand or in a mini food processor with 1–2 tablespoons water. For additional heat, substitute a scant ½ teaspoon cayenne for the jalapeño.
Source: Cook’s Illustrated