Shrimp in Kadhi (Shrimp in Yogurt Curry)
Kadhi is a sunny yellow gravy made with cultured dairy like yogurt or buttermilk and thickened with chickpea flour. While it originated in Rajasthan, a state in Northern India, kadhi varies across India and Pakistan: Some are sweet and others are rich and spicy like this one. Here, the kadhi is infused with black mustard seeds, garlic and fresh cilantro and serves as a poaching liquid for quick-cooking shrimp.
Ingredients
- 1 poundlarge peeled, deveined shrimp
- kosher salt
- 3 tablespoonschickpea flour (see tip)
- ½ teaspoonkashmiri chile powder (or other mild red chile powder)
- ¾ teaspoonturmeric
- 1 ½ cupsplain whole-milk yogurt
- 1 tablespoonghee or vegetable oil
- 1 teaspoonblack mustard seeds (see tip)
- ¼ cupchopped cilantro, plus sprigs for serving (see tip)
- 1green thai chile, halved lengthwise, optional
- 2garlic cloves, thinly sliced
- 1 teaspoonfresh lemon juice, plus more for serving
- basmati rice, for serving
Directions
- 1
Pat shrimp dry with paper towels and season all over with 1 teaspoon salt. Set aside.
- 2
Add 2 cups of water to a 4-cup measuring cup or medium bowl. Add chickpea flour, chile powder, turmeric and 1 teaspoon salt. Whisk very well until the chickpea flour is dissolved. Add yogurt and whisk until combined.
- 3
Heat a medium pot over medium-high. Add ghee and mustard seeds. Once mustard seeds begin to sizzle and pop, add cilantro, green chile (if using) and garlic. Cook, stirring often, until garlic is fragrant and beginning to turn golden brown. Add yogurt mixture and bring to a boil, continuing to stir until it comes to a boil to prevent the mixture from splitting.
- 4
Once boiling, reduce heat to medium, place a wooden spoon inside to break the surface tension and prevent the kadhi from boiling over, and continue to simmer until thickened slightly, about 5 minutes. The final consistency should be similar to a gravy. (Kadhi can be made up to 3 days in advance and refrigerated. Bring to a simmer over medium heat before proceeding with the next step).
- 5
Remove from heat and stir shrimp into kadhi. Cover the pot and simmer until shrimp are pink and just cooked through, about 3 minutes. Stir in lemon juice, taste, and season with more salt if desired.
- 6
Serve over basmati rice, topped with more cilantro and green chile, if desired, with lemon wedges alongside.