1 1/2 lb. fresh shrimp
2 tbsp. butter
1 finely chopped small onion
1 tsp. (to taste) crushed chile pepper
1 tsp. curry powder
1/2 tdp. ground cumin
1/4 tsp. cardomom
  Juice of one lime
1 cup sour cream
1/2 cup plain yoghurt
1/4 cup chopped fresh cilantro


  1. Shell shrimp
  2. Heat butter in a large skillet and add onion and chile peppers. Stir and add shrimp.
  3. Add curry, cumin, and cardomom. Stir.
  4. Add lime juice, sour cream, and yoghurt. Bring gently to a boil. When shrimp are cooked through, sprinkle with cilantro.
  5. Serve with saffron or other savory rice.

Serves four.

Original recipe from Chuck Buehler and Barbara Wells.