1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric
1 tsp ground ginger
1/2 tsp chilli powder
salt and freshly ground black pepper
2 tbsp wine vinegar
1 large onion, chopped
2 large cloves of garlic, crushed
2 tbsp vegetable oil
2 tbsp (1 oz) 25 g butter
4 oz (100 g) creamed coconut block
1 1/4 cups (10 fl oz) 300 ml hot water
110 g (4 oz) new potatoes, cooked and diced
1 lb (450 g) Shrimps, peeled
1 tbsp ground coriander
2 tsp ground turmeric
1 tsp ground ginger
1/2 tsp chilli powder
salt and freshly ground black pepper
2 tbsp wine vinegar
1 large onion, chopped
2 large cloves of garlic, crushed
2 tbsp vegetable oil
2 tbsp (1 oz) 25 g butter
4 oz (100 g) creamed coconut block
1 1/4 cups (10 fl oz) 300 ml hot water
110 g (4 oz) new potatoes, cooked and diced
1 lb (450 g) Shrimps, peeled
method
1. Mix all the spices with the wine vinegar.
2. Heat the oil and butter in a deep frying pan and gently cook the onion until golden brown.
3. Stir in the spice mixture and crushed garlic and continue to cook for about 5 minutes.
4. Dissolve the creamed coconut in the hot water and, when dissolved, pour over the onion and spice mixture, stirring well, then allow to simmer for 10 minutes.
5. Add the potatoes to the sauce, then carefully stir in the Shrimps and heat through.
6. Season to taste.
7. Serve with plain boiled rice.
2. Heat the oil and butter in a deep frying pan and gently cook the onion until golden brown.
3. Stir in the spice mixture and crushed garlic and continue to cook for about 5 minutes.
4. Dissolve the creamed coconut in the hot water and, when dissolved, pour over the onion and spice mixture, stirring well, then allow to simmer for 10 minutes.
5. Add the potatoes to the sauce, then carefully stir in the Shrimps and heat through.
6. Season to taste.
7. Serve with plain boiled rice.
serving amount
serves 4
rate this recipe
5.5
out of 10
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