Back in 2006, we hosted a 16-year old British teen named Simon for a month. He didn't really know what he was all about or what he wanted from life, but he could cook. He made several Indian dishes for us, and this curry is our favorite. I still make it a lot.
Bon Appetit!
Jill B
1 medium onion, diced
1 lb shrimp
1 can crushed tomato
1 cup (??) plain yogurt
Heavy cream (1 to 2 tbs)
2 jalapeno or Serrano peppers
Spices – curry, Garam masala, chile powder, coriander, salt
Rice
In a large, heavy skillet, heat olive oil (enough to coat the bottom of pan). Brown 1 medium, diced onion in the oil. Add the shrimp. Once the shrimp are pink, add the crushed tomato and curry. Bring to a simmer. Add the yogurt and continue to simmer, adding spices to taste. Once yogurt is well-blended, add heavy cream and blend well. Add peppers. Continue to add spices to taste. Let simmer on low heat for 20 minutes or so to let the flavors come together. Serve over warm basmati or white rice.
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