Shrimps are cooked in a curry sauce and coconut milk.

Summary

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

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Instructions

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.