Creamy Shrimp Curry
Ingredients
- Ingredients
- 2 Bell pepper (red and green)
- 150 grams Snow peas
- 200 grams Baby corn cob (jarred)
- 2 red onions
- 2 Cardamom
- 4 cloves
- 2 allspice
- ½ tsp Coriander
- 1 tsp Cumin
- 1 tsp ground Turmeric
- 2 garlic cloves
- 20 grams ginger
- 1 red chili pepper
- 2 Tbsps Ghee
- 75 grams ground almonds (peeled)
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 handful Baby spinach
- 500 grams King prawn
Preparation steps
Rinse, trim, and julienne the bell peppers. Rinse and peel the snow peas. Drain the corn. Peel the onions. Julienne one onion, and finely dice the second.
Crush the cardamom pods, remove the seeds, and crush in amortar with the cloves, allspice, coriander, and cumin. Stir the turmeric into the cardamom mixture. Peel and finely chop the garlic and ginger. Rinse and trim the chili. Remove the seeds and finely dice. Heat the ghee in a wide saucepan, and cook the spice mixture with the diced onion, garlic, ginger, and chili. Mix in the julienned onions and peppers, and sauté briefly. Add the almonds, 200 ml (approximately 7 ounces) of water, and the cream. Season to taste with salt and pepper, and simmer for 10 minutes over low heat until slightly thickened.
Rinse and dry the spinach. Rinse the shrimp and pat dry. Add the spinach, shrimp, and the baby corn to the curry. Simmer gently an additional 5 minutes. Season to taste with salt and pepper, and serve with cooked rice.
