INDIAN SHRIMP CURRY

By mz0926

The Good Housekeeping Illustrated Cookbook

Ingredients

• 1/2 Cup plain yogurt
• 2 tablespoon minced fresh ginger root
• or 2 teaspoons ground ginger
• 2 Tablespoons of Vinegar
• 1 teaspoon Salt
• 2 Teaspoons ground Turmeric
• 1 Teaspoon ground Cumin
• 1 Teaspoon Sugar
• 1/2 Teaspoon Crushed Red Pepper (Cayenne Pepper another name for it)
• 1 Can Diced Tomatoes Juice to
• 2 Large Garlic Cloves
• 2 Tablespoons oil
• 2 pound shrimp (shelled and deveined)
• 1 onion
• Hot cooked rice for 8 servings

Details

Servings 8

Preparation

Step 1

1. In covered Blender container at medium speed, blend first 10 ingredients until smooth.

2. In 12 inch skillet over medium heat, in hot oil, cook shrimp until just tender, about 5 minutes, stirring constantly. With slotted spoon, remove shrimp from skillet; set aside.

3. In remaining oil in skillet, cook onion until tender, about 5 minutes. Stir in yogurt mixture; heat to boiling. Reduce heat to low; simmer 5 minutes or until mixture is slightly thickened, stirring.

4. Return shrimp to skillet; cook until heated, about 3 minutes. Serve over rice if you like.

If adding cooked chicken or turkey add to sauce at step 4 and skip step 2.