Home-Style Shrimp Curry

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  • Level: Easy
  • Total: 46 min
  • Prep: 20 min
  • Cook: 26 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup basmati rice, rinsed

2 teaspoons Madras-style curry powder

Kosher salt

3 1/2 tablespoons vegetable oil

1 medium white onion, quartered

3 cloves garlic

1 2-inch piece ginger, peeled

1 14.5-ounce can diced tomatoes

1 to 2 serrano chile peppers, halved (remove seeds for less heat)

1 pound medium shrimp, peeled and deveined

1/2 cup whole or low-fat plain yogurt

1/3 cup chopped fresh cilantro


  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. Add the onion and cook until golden, about 12 minutes. 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. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
  4. Serve with the rice and garnish with the remaining cilantro.