Mild Shrimp Curry

• 2 pounds medium shrimp, peeled
• 1 teaspoon turmeric
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons Hungarian paprika
• 1 10-ounce package frozen peas
• 1/2 cup plain yogurt
• 1 teaspoon salt
• 2 tablespoons chopped fresh coriander

1. Bring a quart of water to boil and add the shrimp and the turmeric.
2. Cook three to four minutes, then drain the shrimp, reserving the cooking water.
3. Heat the oil in a large, heavy skillet and saute the onion for about 10 minutes, until it is lightly browned.
4. Add the garlic and cook for half a minute.
5. Turn down the heat and add the cumin, coriander and paprika.
6. Cook 10 seconds, stirring, then add a cup of the shrimp cooking water.
7. Cook 10 minutes, then add remaining shrimp cooking water and continue to simmer, stirring occasionally, until sauce is thick (about 20 minutes).
8. Add shrimp and peas and heat through.
9. Stir in the yogurt and heat it through.
10. Correct seasoning, sprinkle shrimp with coriander and serve.

shrimp, turmeric, vegetable oil, onion, clove garlic, cumin, ground coriander, paprika, frozen peas, plain yogurt, salt, fresh coriander

Taken from cooking.nytimes.com/recipes/7560 (may not work)