Curried Shrimp
Several large shrimp
2 teaspoons oil for frying
Green or red chili for garnish
Sauce:
1 teaspoon neutral oil
1/2 onion, finely chopped
2 garlic cloves, grated
1 teaspoon ginger, grated
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon curry powder (I use korma curry)
1/2 teaspoon coarse salt
1 1/2 teaspoons turmeric
A pinch of cayenne pepper
250 ml passata (about half a jar)
100 ml coconut milk
100 ml water
Start by softening the onion in 1-2 teaspoons of oil in a pan over medium heat.
Add the spices (cumin, paprika, coriander, curry powder, turmeric, cayenne) and grated garlic and ginger, cooking for an additional minute.
Pour in the passata and water. Allow the sauce to simmer gently.
Once it has simmered for a few minutes, add the coconut milk and cook until the sauce reaches your desired thickness (this depends on your preference).
In another pan, heat 1 teaspoon of oil and fry the shrimp for 1 minute on each side until they are cooked through.
At the end, toss the shrimp lightly in the sauce.
Serve the shrimp with rice and garnish with fresh chili.