Curried Shrimp

• 3/4 pound small new potatoes
• 2 tablespoons corn or safflower oil
• 3/4 pound sliced onion
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 18 to 1/4 teaspoon cayenne
• Freshly ground black pepper to taste
• 10 -ounce package frozen peas
• 1/2 pound fresh cooked, peeled shrimp
• 1 to 1 1/2 cups low-fat plain yogurt
• 2 tablespoons minced mint or coriander (optional)

1. Put water on to boil for potatoes in covered pot.
2. Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
3. Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
4. When onions begin to soften add peas and break up.
5. When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt.
6. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
7. Chop mint or fresh coriander.
8. Serve shrimp mixture with sprinkling of mint or coriander.

potatoes, corn, onion, ground cumin, ground coriander, turmeric, cayenne, freshly ground black pepper, frozen peas, fresh cooked, lowfat plain yogurt, mint

Taken from cooking.nytimes.com/recipes/10527 (may not work)