Mild Shrimp Curry

Preparation

1. Step 1

   Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.

2. Step 2

   Tear the ancho chile in strips, discarding the seeds, and soak for 20 to 30 minutes in 1 cup hot water.

3. Step 3

   Place the shrimp shells in a large saucepan with half the onion, coarsely chopped, the celery and parsley. Add 5 cups water and bring to boil. Simmer for 30 minutes.

4. Step 4

   Chop the remaining half-onion and sautee in the vegetable oil until golden brown, stirring frequently. Add the garlic and cook for one minute, then add the spices. Stir-fry for a minute, then add 1 cup of the shrimp stock. Boil rapidly for 5 minutes. Meanwhile, puree the ancho chile in its soaking liquid until smooth. Add to the sauce, along with the rest of the shrimp stock. Cook for 20 minutes.

5. Step 5

   Add the shrimp and cook for about 3 minutes. Add the yogurt and heat through. Sprinkle with coriander and serve on basmati rice.