- WHISK 1/4 cup canola oil with 2 tbsp each lemon juice and chopped cilantro, cumin seeds and 1/2 tsp salt in a large bowl. Stir in green cabbage and English cucumber. Set aside.
- PURÉE onion with garlic cloves, ginger, curry powder, paprika, 1 tbsp lemon juice and 1/2 tsp salt in a food processor. Heat a frying pan over medium. Add 2 tsp canola oil, then onion mixture. Cook until sauce starts to simmer, 4 to 5 min.
- RINSE shrimp and pat dry with paper towels. Add shrimp to pan, stirring often, until they turn pink, 4 to 5 min. Stir in yogurt and cook just until warmed through, 2 min. Remove from heat and sprinkle with 2 tbsp chopped cilantro.
Pair it with: A bargain pinot blanc.
This Hungarian pinot blanc delights with its refreshing bouquet of honeydew melon, papaya and perfumed canned pears. In the mouth it’s balanced and satisfying, pairing especially well with the tandoori spices.
Our pick: Dunavar Pinot Blanc, Hungary, $9.