Home-Style Shrimp Curry

Ingredients

• 1 cup rice rinsed
• 14.5 ounce canned tomatoes diced canned
• 2 teaspoons curry powder madras-style
• 0.3 cup cilantro leaves fresh chopped
• 3 cloves garlic 
• 1 piece ginger peeled
• 4 servings kosher salt 
• 1  to 2 serrano chile peppers halved for less heat (remove seeds )
• 1 pound shrimp deveined peeled
• 3.5 tablespoons vegetable oil 
• 1 medium onion white quartered
• 0.5 cup yogurt plain whole low-fat

Equipment

• food processor
• frying pan
• sauce pan
• dutch oven

Directions

1. Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
2. Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
3. Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat.
4. Add the onion and cook until golden, about 12 minutes.
5. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes.
6. Add the tomato puree and simmer until thickened, about 8 minutes.
7. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes.
8. Remove from the heat, then stir in the yogurt and half the cilantro.
9. Serve with the rice and garnish with the remaining cilantro.
10. Photograph by Antonis Achilleos