1 lb (450 g) peeled cooked Shrimps
15 ml/1 tbsp ground coriander
2.5 ml/1/2 tsp ground cumin
2.5 ml/1/2 tsp chilli powder
2.5 ml/ 1/2 tsp turmeric
1 garlic clove, crushed
1 cup (8 fl oz) 250 ml Basic Fish Stock
2 tbsp (30 ml) oil
1 large onion, finely chopped
3 tbsp (60 ml) tomato puree (paste)
2 tomatoes, peeled, seeded and chopped
juice of 1/2 lemon
10 ml/2 tsp coconut cream (optional)
coriander sprigs to garnish
15 ml/1 tbsp ground coriander
2.5 ml/1/2 tsp ground cumin
2.5 ml/1/2 tsp chilli powder
2.5 ml/ 1/2 tsp turmeric
1 garlic clove, crushed
1 cup (8 fl oz) 250 ml Basic Fish Stock
2 tbsp (30 ml) oil
1 large onion, finely chopped
3 tbsp (60 ml) tomato puree (paste)
2 tomatoes, peeled, seeded and chopped
juice of 1/2 lemon
10 ml/2 tsp coconut cream (optional)
coriander sprigs to garnish
method
1. Mix all the spices in a small bowl. Add the garlic and mix to a paste with a little of the stock. Set aside.
2. Heat the oil in a frying pan, add the onion and fry for 4 - 5 minutes until golden brown. Add the tomato puree and spice mixture, then cook for 1 - 2 minutes. Stir in the remaining stock and tomatoes, cover the pan and simmer gently for 20 minutes.
3. Add the Shrimps and lemon juice to the pan, with the coconut cream, if used. Stir until the coconut cream dissolves, then simmer for 5 minutes more. Garnish with coriander sprigs and serve with basmati rice.
2. Heat the oil in a frying pan, add the onion and fry for 4 - 5 minutes until golden brown. Add the tomato puree and spice mixture, then cook for 1 - 2 minutes. Stir in the remaining stock and tomatoes, cover the pan and simmer gently for 20 minutes.
3. Add the Shrimps and lemon juice to the pan, with the coconut cream, if used. Stir until the coconut cream dissolves, then simmer for 5 minutes more. Garnish with coriander sprigs and serve with basmati rice.
serving amount
serves 4
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