Spicy Shrimp Curry
Ingredients
- 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
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