Shrimp Curry with Yogurt and Peas

Name: Shrimp Curry with Yogurt and Peas
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1/4 cup, vegetable oil (canola oil); 1 , medium onion, sliced thin; 4 large cloves, garlic, pureed; 1 1/2 inch piece, fresh ginger, peeled and pureed; 1 1/2 pounds, shrimp, peeled and deveined; 2 teaspoons, ground cumin; 2 teaspoons, ground coriander; 1 teaspoon, ground turmeric; 1/2 teaspoon, table salt, plus more to taste; 1/2 cup, plain low-fat yogurt; 1 cup plus 2 tablespoons, chopped fresh cilantro leaves; 1 , jalapeño chile, stemmed and cut in half through the stem end; 1 cup, green peas (thawed if frozen, or fresh)

17 comments

Appears in Cook's Illustrated January/February 1997

This curry features the warm fragrance and clear, intense flavor of cumin, coriander, and turmeric.

SERVES4 to 6

TIME45 minutes

WHY THIS RECIPE WORKS

For a deeply flavored shrimp curry, we sautéed the onion and then added aromatic ginger and garlic, ground spices, and yogurt. We added the shrimp and peas at the very end to keep them from overcooking.

This is a members' feature.