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)

Main Courses
Indian
Fish & Seafood
Weeknight

Appears in Cook's Illustrated January/February 1997

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

SERVES 4 to 6

TIME 45 minutes

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