Mild Shrimp Curry

• 2 pounds shrimp
• 1 ancho chile
• 1 large onion
• 3 tablespoons vegetable oil
• 1 clove garlic, minced (green part removed)
• 1 stalk celery, chopped
• 1 tablespoon chopped parsley
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel seed
• 1 teaspoon ground cumin seed
• 1/2 cup yogurt
• 2 tablespoons fresh coriander, chopped

1. Peel the shrimp, reserving the shells, and sprinkle them with salt.
2. Rinse thoroughly, drain and repeat the process two more times.
3. Blot dry with paper towels.
4. Tear the ancho chile in strips, discarding the seeds, and soak for 20 to 30 minutes in 1 cup hot water.
5. Place the shrimp shells in a large saucepan with half the onion, coarsely chopped, the celery and parsley.
6. Add 5 cups water and bring to boil.
7. Simmer for 30 minutes.
8. Chop the remaining half-onion and sautee in the vegetable oil until golden brown, stirring frequently.
9. Add the garlic and cook for one minute, then add the spices.
10. Stir-fry for a minute, then add 1 cup of the shrimp stock.
11. Boil rapidly for 5 minutes.
12. Meanwhile, puree the ancho chile in its soaking liquid until smooth.
13. Add to the sauce, along with the rest of the shrimp stock.
14. Cook for 20 minutes.
15. Add the shrimp and cook for about 3 minutes.
16. Add the yogurt and heat through.
17. Sprinkle with coriander and serve on basmati rice.

shrimp, chile, onion, vegetable oil, clove garlic, celery, parsley, turmeric, ground coriander, ground fennel, ground cumin, yogurt, fresh coriander

Taken from cooking.nytimes.com/recipes/10400 (may not work)