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Curry with a twist, a recipe with shrimps and rice with coconut milk, fis broth and seasoning
- Rice 200 g, long grain
- Scallion 1 each, roughly chopped
- Garlic 2 cloves
- Ginger Piece, peeled, chopped
- Chili 1 each, red, deseeded, chopped
- Butter 3 tbsp
- Oil 1 tbsp
- Paprika 1 tbso
- Garam masala 1 tbsp
- Turmeric 2 tbsp
- Tomato 500 ml, paste
- Coconut milk 250 ml
- Fish broth
- Shrimps 600 g, large, peeled, tail on
- Cilantro leaves
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Indian
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.