Good (UAE) - - GOOD FOOD -

Serves 4 Prep time: 40 mins Cals per serve: 311Kcal


2 tbsp olive oil

1 large onion, chopped

3 tbsp gin­ger, grated

1 tbsp gar­lic, grated

2 tbsp fresh tomato, diced

2 tbsp tomato paste

2 tbsp garam masala

1/2 tsp chilli pow­der

1 cup wa­ter

20 large shrimps, shelled, cleaned and de­veined

1/4 cup plain yoghurt

2 tbsp fresh co­rian­der, chopped


1) in a heavy pot, heat the oil un­til shim­mer­ing. add the onion and cook slowly, stir­ring of­ten, un­til golden, about 20 min­utes. add the gin­ger, gar­lic, fresh tomato, tomato paste, garam masala and chilli pow­der then cook for three or four min­utes, un­til very fra­grant. 2) add the wa­ter and stir un­til smooth. sea­son to taste with salt and pep­per, then add the shrimp and poach gen­tly un­til cooked through, around three to five min­utes. 3) Re­move the curry from the heat and stir in the yoghurt. Gar­nish with fresh co­rian­der and serve over cooked jas­mine or bas­mati rice.

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