Shrimp curry with tomatoes, coriander and chili

Name: Shrimp curry with tomatoes, coriander and chili
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 20 raw shrimps (25 g each; without head, in shell); 3 Onions; 3 Garlic cloves; 1 red chilli pepper; 2 TABLESPOONS Oil; 1 TEASPOON ground cumin; 1 TEASPOON Coriander seeds; 1 TABLESPOON ground ginger; 1 TABLESPOON ground turmeric; 2 big tomatoes; 1 tin(s) (400 g) Coconut milk; 100 ml Vegetable broth; 6 Stem(s) Coriander; 7-10 Tbsp Salt; 7-10 Tbsp Sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

20 raw shrimps (25 g each; without head, in shell)
3 Onions
3 Garlic cloves
1 red chilli pepper
2 TABLESPOONS Oil
1 TEASPOON ground cumin
1 TEASPOON Coriander seeds
1 TABLESPOON ground ginger
1 TABLESPOON ground turmeric
2 big tomatoes
1 tin(s) (400 g) Coconut milk
100 ml Vegetable broth
6 Stem(s) Coriander
7-10 Tbsp Salt
7-10 Tbsp Sugar

Directions

1
Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry
2
Peel and chop the onions and garlic. Clean, wash, cut and seed the chilli. Cut the pod into fine rings. Heat 1 tablespoon of oil in a frying pan. Lightly roast the chilli, caraway and coriander seeds in it for 1-2 minutes, take it out and put it in a universal chopper. Add onions, garlic, ginger and turmeric and mix everything to a thick paste
3
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Heat 1 tablespoon of oil in a frying pan. Fry the shrimps for 2-3 minutes, turning them over. Add the spice paste, coconut milk, stock and tomatoes, cover and simmer for about 5 minutes
4
Wash coriander, dab dry, pluck leaves from the stems. Season the prawn curry with salt and a little sugar, arrange it on a plate and sprinkle with coriander leaves. Coriander rice tastes good with it