Jhinga Mughlai Kari - Shrimp In Yogurt Curry

Ingredients	Quantity
Yoghurt	2/3 cup
Onions – chopped	2/3 pounds
Cashewnuts	1 ½ ounces
Water	2 ½ cups
Shrimp	8 ounces
Vegetable oil	¼ cup
Ground coriander	1 ½ tsp
Ground turmeric	1 tsp
Ground cumin	1 tsp
Ground red pepper	½ tsp
Garam masala	1 tsp
Salt	to taste
Tomato paste	2 tsp

Heat oil and fry onions until brown. Drain on a paper towel and let cool. In an electric blender, blend cashew nuts as fine as possible. Add fried onions, yogurt and water, and blend, this is the Curry Base for this recipe. Pour the Curry Base into the same pan in with the onions were browned, add the spices, water and salt. Simmer for 15-20 minutes. Serve hot with rice. Instead of shrimp, you may add beef, chicken, lamb, or vegetables.