2 tbsp vegetable oil
1 medium onion, chopped
1 tsp fresh ginger, peeled and finely grated
6 tbsp madras curry paste
50 g carton creamed coconut
150 ml hot water
400 g cooked, shelled Shrimps
2 tomatoes, roughly chopped
1 tsp tomato puree
2 tsp lemon juice
salt to taste
1 tbsp dessicated coconut
300 g basmati rice, cooked as per pack instructions
4 tbsp mango chutney
1 medium onion, chopped
1 tsp fresh ginger, peeled and finely grated
6 tbsp madras curry paste
50 g carton creamed coconut
150 ml hot water
400 g cooked, shelled Shrimps
2 tomatoes, roughly chopped
1 tsp tomato puree
2 tsp lemon juice
salt to taste
1 tbsp dessicated coconut
300 g basmati rice, cooked as per pack instructions
4 tbsp mango chutney
method
1. Heat the oil in a frying pan or wok and cook the onion and ginger until soft.
2. Add the curry paste and gently fry for 2 minutes.
3. Dissolve the creamed coconut in the hot water in a jug, then stir into the onion and ginger mix with the Shrimps.
4. Add the tomatoes, tomato puree, lemon juice and salt to taste. Simmer for 5 minutes.
5. Serve hot on a bed of rice, garnished with the desiccated coconut, with the chutney as an accompaniment.
2. Add the curry paste and gently fry for 2 minutes.
3. Dissolve the creamed coconut in the hot water in a jug, then stir into the onion and ginger mix with the Shrimps.
4. Add the tomatoes, tomato puree, lemon juice and salt to taste. Simmer for 5 minutes.
5. Serve hot on a bed of rice, garnished with the desiccated coconut, with the chutney as an accompaniment.
serving amount
serves: 4
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