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1
Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan.
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2
Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
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3
Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside.
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4
Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
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5
Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat.
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6
Add the onion and cook until golden, about 12 minutes.
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7
Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes.
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8
Add the tomato puree and simmer until thickened, about 8 minutes.
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9
Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes.
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10
Remove from the heat, then stir in the yogurt and half the cilantro.
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11
Serve with the rice and garnish with the remaining cilantro.
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12
Per serving: Calories 387; Fat 13 g (Saturated 2 g); Cholesterol 171 mg; Sodium 847 mg; Carbohydrate 43 g; Fiber 3 g; Protein 24 g
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13
Photograph by Antonis Achilleos
