Photo: Becky Luigart-Stayner; Styling: Cindy Barr
4 servings (serving size: 1 cup shrimp mixture and 1/2 cup rice)

Here, Raghavan Iyer combines shrimp, abundant in India, with a vibrant sauce over rice.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add shallots, curry leaves, and chiles to pan; sauté for 2 minutes or until shallots are lightly browned. Stir in tomato and the next 6 ingredients (through turmeric); bring to a boil. Add shrimp to pan. Cover, reduce heat to medium, and cook for 3 minutes or until shrimp are done. Remove shrimp from pan with a slotted spoon. Increase heat to medium-high, and cook 2 minutes or until thickened, stirring occasionally. Spoon sauce over shrimp; sprinkle with ginger. Serve with rice.

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