Shrimp curry

Name: shrimp curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 bag giant shrimp unpeeled (500 g, frozen), thawed; 5 el sunflower oil; 4 Red onions halved and cut into pieces; 2 tl cumin; 1 Red pepper in pieces; 1 yellow bell pepper in pieces; 1 toe garlic finely chopped; 1 cm fresh ginger peeled and chopped; tl cayenne pepper; 4 tomatoes coarsely chopped; 1 tl garam massala tin 65 g; 1 tray fresh coriander (15 g), leaf coarsely cut

A nice Indian recipe. The main course contains the following ingredients: fish, king prawns (unpeeled (500 g, frozen), thawed), sunflower oil, red onions (halved and chopped), cumin, red pepper (in pieces), yellow pepper (in pieces), garlic (chopped), fresh ginger (peeled and chopped), cayenne pepper, tomatoes (coarsely cut), garam massala (tin 65 g), fresh coriander ((15 g) and leaf coarsely cut).

Ingredients

Directions

Pel the shrimp. Heat 2 tbsp oil in the wok and fry the prawns on high heat, shoving for 2 minutes. Remove them from the woks and put them back on the fire. Heat the rest of the oil in the wok. Fry the onion with the cumin seeds over medium heat for 5 minutes. Add the pepper, the garlic and the ginger and cook for another 5 minutes. Stir frequently. Add the cayenne pepper and cook again. Add the tomato and let it soften in 10 minutes on low heat. Spoon the shrimps through the vegetables and simmer for another 6 minutes. Stir in the garam massala and coriander and season with salt.
Nice addition: Spicy mint-shallot mixture, Coriander chutney, Rice with almonds and raisins, Stewed spinach with fresh cheese, Cucumber radish rats and Mango lassi.