Mild Shrimp Curry With Plain Milk...Something Light To Start The Month With

A curry can be made Eastern or Western style. I often had curries in European restaurants where the taste of curry could hardly be tasted... but the total dish was so elegant that it could be enjoyed by the most difficult of palates. I would like to share with you this very mild shrimp curry which goes like this...

You will need:
Serves 4
-  1 kg cleaned, frozen medium size shrimps.
-  1 medium onion very thinly sliced and split into rings.
-  2 tsp. mild Madras ready mixed curry powder.
-  1 tsp. of turmeric.
-  ¼ cup raisins.
-  1 cup coconut flavored milk. (Infuse 2 Tbsp. of dried grated coconut in 1 cup hot milk for ½ hour). No need to actually buy coconut milk.
-  1 cup extra milk.
-  1 Tbsp. sauce thickener powder - optional. (Very handy to have in your pantry).
-  25 gr fresh butter.
-  Salt and lemon-pepper.
-  Mix curry and turmeric powders together.
-  Melt fresh butter in large sauce pan. 
-  Add thinly sliced onion rings and stir fry till they are soft.
-  Add curry / turmeric powder mixtures. Stir and mix.
-  When well mixed, add coconut / milk infusion.
-  Blend the whole lot with the hand blender to blend in the onion rings and obtain a smooth sauce.
-  Add extra milk, raisins and simmer sauce uncovered for 5 minutes.
-  Finally add the shrimp and cook till they are crunchy.
-  Check sauce which should be velvety and somewhat thick. If not sprinkle some sauce thickener to reach the desired thickness.
-  Let simmer 1 minutes, taste for salt and lemon-pepper and add accordingly.
Serve with a poppadum per person, basmati rice and a hand torn lettuce salad with some mint leaves in it.


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