Whip up this spicy and flavorful Indian shrimp korma in just 30 minutes. Spoon the shrimp mixture over hot basmati rice and top the dish with a spoonful of thick, tangy Greek-style yogurt to counter the heat.

Adam Hickman
Recipe by Cooking Light June 2011

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add flour, ginger, and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala, and 1/4 teaspoon salt; cook 30 seconds, stirring. Stir in broth and 1/3 cup water; bring to a boil. Stir in milk and tomato; reduce heat, and simmer 5 minutes. Add peas, shrimp, and remaining salt; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.

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Nutrition Facts

295 calories; fat 5.9g; saturated fat 3.5g; mono fat 0.7g; poly fat 0.7g; protein 20.1g; carbohydrates 39.1g; fiber 2g; cholesterol 119mg; iron 4.3mg; sodium 524mg; calcium 71mg.