Shrimps with Curry Sauce

Shrimps are cooked in a curry sauce and coconut milk.

Servings: 4

Ingredients

Directions

Place the peeled shrimp in a non-metallic bowl, sprinkle with salt and drizzle with vinegar. Stir, leave to marinate for 10-15 minutes.
Heat sunflower oil in a deep saucepan over medium heat, add onion, cook, stirring occasionally, until transparent.
Add garlic and ginger to the pan, simmer for a couple of minutes, until light golden brown.
In a separate small bowl, combine cumin, coriander, turmeric, chili powder and black pepper, add 2 tablespoons of water, stir to a paste. Pour this mixture into a saucepan with onions, cook for 4-5 minutes.
Add 200 grams of warm water, coconut milk to a saucepan and salt to taste. Cook until the sauce thickens slightly.
Put the shrimp with the marinade in a saucepan with sauce, bring the mass to a boil, cook the shrimp for 5-7 minutes.
Place whole chili peppers in the sauce, cook for another 2-3 minutes. Add chopped cilantro, stir.

Serve curry prawns with hot rice.

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