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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Indian Indian, Ethnic, Main dish, Fish, Quick 4 Servings

INGREDIENTS

1 1/2 lb Raw shrimp
1/2 c Finely chopped onion
1/2 ts Ground cumin
1 c Sour cream
1/4 c Chopped fresh coriander
2 tb Butter
1/4 ts Dried red pepper
1 Juice of a lime
1/2 c Plain yoghurt
Salt & pepper to taste

INSTRUCTIONS

Shell and devain the shrimp.  Rinse well and pat dry.  Set Aside.
Heat  the butter in a skillet and add the onion.   Add the chili.   Cook
briefly and add the shrimp,  salt and pepper to taste.   Cook,  stirring
often,  about three minutes.   Add the cardamom and cumin and stir.  Add
the  lime  juice,  sour cream,  and yoghurt.   Bring gently  to  a  boil
stirring.  Sprinkle with coriander and serve hot with saffron rice.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip

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