Recipe courtesy of Geetika Khanna
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a large straight-sided skillet over medium-high heat. Add the cumin seeds and red chiles and cook, stirring, until the fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and season with salt and pepper. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)

When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don't bring it to a boil or the yogurt may separate.) Season with salt and pepper, transfer to a serving platter, and sprinkle with the cilantro and green chiles. Serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Shrimp Gumbo

Recipe courtesy of Alton Brown

Shrimp Salad

Recipe courtesy of Ina Garten

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Sauteed Shrimp

Recipe courtesy of George Spriggs

Venetian Shrimp and Scallops

Recipe courtesy of Rachael Ray

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Bacon-Wrapped Chili Shrimp

Recipe courtesy of Ree Drummond

"Friday Shrimp" (Turmeric-Rubbed Shrimp Stuffed with Garlic and Cilantro)

Recipe courtesy of Aarti Sequeira

Browse Reviews By Keyword