1/2 tbsp. cooking oil
1 tsp. curry powder
1/3 c. plain yogurt
1 c. chopped cooked shrimp (crabmeat or a mixture of the two may be substituted)
1/2 c. raisins
1/4 c. coarsely chopped salted cashew nuts
1/2 tsp. finely minced fresh ginger
Salt (to taste)
Pepper (to taste)
1/4 c. finely chopped scallions

Heat oil in a small pan, add curry powder and cook for about 30 seconds. That makes the curry powder taste less raw.

Mix curry powder and oil with yogurt, then combine with remaining ingredients, reserving 2 tablespoons of the scallions to garnish the top of the salad. Makes 2 to 4 servings.