Shrimp With Yogurt and Fresh Coriander Sauce

• 1 1/2 pounds shrimp
• 1 cup plain yogurt, drained for 5 minutes in cheesecloth
• 1/2 teaspoon cayenne pepper
• 1 tablespoon finely chopped garlic
• 1 teaspoon ground turmeric
• Salt to taste
• 1/2 teaspoon ground cumin
• 1 teaspoon caraway seeds
• 2 tablespoons mustard oil or vegetable oil
• 1/2 pound small white mushrooms
• 1/2 cup finely chopped fresh coriander

1. Shell and devein the shrimp.
2. Rinse well and drain.
3. Pat dry.
4. Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl.
5. Add the shrimp and blend well.
6. Cover and refrigerate until ready to use.
7. Heat the oil in a large nonstick skillet.
8. Add the mushrooms and salt and cook, stirring, 2 minutes.
9. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes.
10. Do not overcook.
11. Serve hot.

shrimp, plain yogurt, cayenne pepper, garlic, ground turmeric, salt, ground cumin, caraway seeds, mustard oil, white mushrooms, fresh coriander

Taken from cooking.nytimes.com/recipes/11832 (may not work)