Shrimp Curry with Rice
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Curry with a twist, a recipe with shrimps and rice with coconut milk, fis broth and seasoning
24 January, 2013
ingredients
Rice vinegar
200 g, long grain
Scallion
1 each, roughly chopped
Garlic
2 cloves
Ginger
Piece, peeled, chopped
Chili pepper
1 each, red, deseeded, chopped
Butter
3 tbsp
Oil
1 tbsp
Paprika
1 tbso
Garam masala
1 tbsp
Turmeric
2 tbsp
Tomatoes
500 ml, paste
Coconut milk
250 ml
Fish stock
Shrimps
600 g, large, peeled, tail on
Cilantro
leaves
Preparation
Cook the rice according to the packet instructions.
While to rice is cooking, put the onion, garlic, ginger and chile pepper in a food processor and blend to make a puree.
Heat the butter in a wide pan and add the onion mixture. Cook for 1 minute then add the salt, paprika, garam masala and turmeric and cook for 2 minutes, stirring all the time.
Stir in the tomato paste then pour in the coconut milk and fish broth. Bring to a boil then simmer gently for 10 minutes.
Add the shrimps, season with salt and pepper and serve with the rice garnished with cilantro.
Tarka Dal
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