Shrimps with Curry Sauce

by Editorial Staff

Shrimps are cooked in a curry sauce and coconut milk.

Servings: 4

Ingredients

  • Tiger shrimps (peeled) – 500 g
  • Coconut milk – 1 glass
  • Ground cumin (cumin) – 0.5 teaspoon.
  • Ground coriander – 1 teaspoon
  • Ground turmeric – 0.5 teaspoon.
  • Chile powder – 0.5 teaspoon.
  • Ground black pepper – 0.5 teaspoon.
  • Salt – 0.5 teaspoon.
  • Apple cider vinegar – 2 tbsp
  • Sunflower oil – 4 tbsp
  • Onions (chopped) – 1 pc.
  • Fresh ginger (chopped on a grater) – 2 teaspoon.
  • Garlic (chopped) – 2 teaspoon
  • Chili green – 4 pcs.
  • Fresh cilantro (chopped) – 2 tbsp
  • Cooked rice, hot for serving

Directions

  1. Place the peeled shrimp in a non-metallic bowl, sprinkle with salt and drizzle with vinegar. Stir, leave to marinate for 10-15 minutes.
  2. Heat sunflower oil in a deep saucepan over medium heat, add onion, cook, stirring occasionally, until transparent.
  3. Add garlic and ginger to the pan, simmer for a couple of minutes, until light golden brown.
  4. 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.
  5. Add 200 grams of warm water, coconut milk to a saucepan and salt to taste. Cook until the sauce thickens slightly.
  6. Put the shrimp with the marinade in a saucepan with sauce, bring the mass to a boil, cook the shrimp for 5-7 minutes.
  7. 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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