Shrimp in Mustard Caraway Yogurt Sauce with Curried Rice & Vegetables

I split up the traditional ingredients in curry into three different components and then served them together to combine all the flavors.

Shrimp in Mustard Caraway Yogurt Sauce

1 pound medium shrimp, peeled and deveined

1 tablespoon butter

1 tablespoon olive oil

2 cloves minced garlic

¼ cup minced onions

1 teaspoon salt

½ teaspoon caraway seed

½ teaspoon mustard seed

½ teaspoon dry mustard

½ teaspoon red pepper flakes

2 tablespoons lemon juice

1 ½ cups plain yogurt

In a skillet melt the butter with the olive oil over medium heat. Add the onions and garlic and cook a few minutes and add the shrimp and the spices. Cook about 5 minutes on first side of the shrimp and flip them over and add lemon juice. Cook 5 minutes longer and remove from heat and stir in yogurt.

Fruit and Nut Curried Rice

2 tablespoons butter

½ cup slivered almonds

1 cup long grain or jasmine rice

¼ cup raisins

¼ cup dried cranberries

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

½ teaspoon cinnamon

½ teaspoon cardamom

1 teaspoon salt

2 ½ cups broth

½ cup coconut milk

Heat butter in a saucepan and add almonds and rice and stir until the rice is thoroughly coated with butter. Add the rest of the ingredients and bring to a simmer and cook for 20 minutes or until rice is tender.

Spicy Curried Vegetables

2 tablespoons olive oil

½ cup finely diced onion

1 cup cauliflower florets

1 cup broccoli florets

2 carrots, sliced

1 tablespoon grated ginger

1 teaspoon ground chili powder

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon nutmeg

½ teaspoon cinnamon

¼ teaspoon cayenne

2 diced tomatoes

1 tablespoon lime juice

2 tablespoons fresh minced cilantro

Heat olive oil in a saucepan and add onion, cauliflower, broccoli and carrots and cook for about 10 minutes. Add the rest of the ingredients and cook about 10 minutes longer, until vegetables start losing their liquid and a rich sauce forms.


Arrange a bed of rice on a large serving platter and place vegetables in a circle about an inch inside the rice. Place the shrimp in the very middle of the platter on top of the rice and melding into the vegetables. Sprinkle cilantro over all.


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