- 500 g shrimps, cleaned and heads removed
- 5 ml turmeric
- 15 ml lemon juice
- 30 ml olive oil for frying
- 30 ml olive oil
- 5 ml black mustard seeds
- 5 ml cumin seeds
- 5-6 curry leaves
- 5 ml finely chopped garlic
- 5 ml fresh, grated ginger
- 1 green chilli, white seeds, finely chopped
- 1 onion, finely chopped
- 1 x 410 g can of peeled tomatoes
- 30 ml castor sugar
- Juice of 1 lime
- 1 x 400 g tin coconut milk
- Fresh coriander
1 Marinate the shrimp in a glass bowl for 20 min in the turmeric and the lime juice.
2 Fry the mustard and cumin seeds in the olive oil. Add the curry leaves, garlic, ginger and chilli as soon as the seeds start popping.
3 Reduce the heat and add the onion, fry until soft.
4 Add the can of tomatoes (with juice) and sugar and crush with a fork.
5 Add the coconut milk and boil for 10 minutes until it starts to thicken slightly.
6 Take the sauce off the heat and keep aside.
7 Heat the olive oil in another pan and fry the shrimps for 6-7 minutes until they are pink and cooked.
8 Add the shrimps to the coconut milk mixture and heat over a low heat.
9 Serve with fresh coriander leaves, extra lime and coconut rice (recipe below).
1 Heat 30 ml olive oil in a medium casserole with a lid.
2 Fry 1 onion, cut into thick slices, until soft.
3 Add 500 g of basmati rice and stir until covered with oil.
4 Add 800 ml water, 250 ml coconut milk and a large pinch of salt to the rice.
5 Let the water bubble and turn the heat down to very low.
6 Put the lid on and leave the rice to steam for 20 min.