Madurai shrimp curry, rice with coconut milk
Medium spicy masala contains tamarind bringing a pleasant acidity. This traditional South Indian shrimp curry will carry a memory of a seaside sunset and a warm tropical wind.
Other recipes
Ingredients
Portions:
4
100 g
ASC shrimp Blacktiger VN
100 g
basmati rice
150 ml
coconut milk
50 g
onion, finely chopped
50 ml
tomato puree
10 g
fresh ginger, minced
2 cloves
garlic, minced
100 ml
vegetable stock
0.5 tsp
ground cumin
1 pinch
ground cinnamon
2 pieces
cloves
2 pieces
cardamom pods
5 g
dried curry leaves
20 ml
tamari
5 g
fresh coriander, chopped
5 g
fresh mint, chopped
fine salt to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of basmati rice under cold water until the water runs clear. Cook the rice with 150 ml of coconut milk and a pinch of fine salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 10-12 minutes until the rice is tender and the liquid is absorbed.
- In a large pan, heat 10 ml of oil over medium heat. Add 50 g of finely chopped onion, 10 g of minced fresh ginger, and 2 cloves of minced garlic. Sauté until the onion is translucent.
- Add 0.5 tsp ground cumin, 1 pinch ground cinnamon, 2 pieces of cloves, 2 pieces of cardamom pods, and 5 g of dried curry leaves. Stir for 1 minute until fragrant.
- Pour in 50 ml of tomato puree and 100 ml of vegetable stock. Stir in 20 ml of tamari. Bring to a simmer and cook for 5 minutes.
- Add 100 g of ASC shrimp Blacktiger VN to the pan and cook for 5-7 minutes until the shrimp are pink and cooked through. Adjust seasoning with fine salt.
- Serve the shrimp curry over the coconut milk rice. Garnish with 5 g of chopped fresh coriander and 5 g of chopped fresh mint.