2 lbs. shrimp (lg. to med.)
1/2 tsp. turmeric
1/2 c. light vegetable oil
1 1/2 c. finely chopped onions
2 tsp. finely chopped garlic
1 1/2 tsp. ground roasted white poppy seeds
1 tsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. paprika
1/4 c. plain yogurt
1 1/2 tsp. Kosher salt
2 green chilies
1/2 tsp. red pepper
1/4-1/3 heavy cream
2 tbsp. finely chopped fresh coriander leaves

Shell and devein shrimp and wash thoroughly. Bring 1 quart of water to a boil on high heat. Add turmeric and shrimp and cook for 4 minutes. Immediately drain the shrimp, reserving the water and set aside. Heat oil in a large heavy buttered pan, preferably one with a non-stick surface, add onions. Over high heat, fry the onions until they turn golden brown (about 8 minutes), stirring to prevent burning. Add garlic and cook for an additional 12 minutes. Reduce heat and add ground poppy seeds, cumin coriander and paprika. Stir rapidly for 5 seconds and add half the reserved liquid in which the shrimp were cooked. Increase heat to high and boil rapidly for 10 minutes. Add the remaining liquid and continue boiling, uncovered, until the sauce reduces to a thick pulpy gravy (about 20 minutes). Stir occasionally to ensure no sticking. Add yogurt, salt and chilies or red pepper, continue cooking 2-3 minutes, stirring constantly.

Add cooked shrimp, stir to mix. Reduce heat and simmer covered until shrimp are heated through. Turn off heat, stir in cream. Let sit for 1 hour. When ready to serve heat gently, stir in chopped coriander leaves and serves with sprinkle of a few more chopped leaves.

(Jersey City-First)