Melt butter in a dutch oven over medium high heat. Add bell pepper and onion to pan; saute 2 minutes. Add flour, ginger and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala and 1/4 tsp salt; cook 30 seconds, stirring. Stir in broth and 1/3 cup water; bring to a boil. Stir in milk and tomato; reduce heat and simmer 5 minutes. Add peas, shrimp and remaining sale; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 bowls. Top each serving with about 1 cup shrimp mixture and 2 tsp yogurt.