Total Time
Prep 20 mins
Cook 10 mins

I adapted this from a recipe I got from a former professor of mine. Serve over rice.

Ingredients Nutrition


  1. About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
  2. In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
  3. Add more oil if necessary.
  4. Remove shrimp from skillet with a slotted spoon; set aside.
  5. In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
  6. Stir in yogurt mixture.
  7. Heat to boiling, then reduce heat to low.
  8. Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
  9. Return the shrimp to the skillet.
  10. Cook until heated through, about 3 minutes.
Most Helpful

Very good. Used grated frozen ginger root instead of ground, and used an organic tomato sauce instead of tomatoes. I didn't have to put the sauce in a blender. It was great, DH loved it. Thanks!

Meringue October 06, 2009

I hate to give a 3 star review, but the flavors just didn't really work for me. I followed the recipe exactly other than leaving out the tomatoes (just not a fan of them). I found the sauce a bit grainy and too spicy even though I only used about 1/4 tsp of the red pepper. I also felt like I could taste the yogurt under all the spices, and prefer a curry based with coconut milk or cream. Not bad, just not something that really tempted my taste buds.

Karen67 May 03, 2007

Like another reviewer, I found this recipe to be quite grainy. I think it's the two teaspoons of tumeric. That's a lot of tumeric. I'm not really sure WHAT made it grainy but that's my thoughts on it. It wasn't *bad* but it wasn't particularly good. It's the first thing in over year that my boyfriend said "you don't have to make this again."

HisPixie August 27, 2010