ol' Kesas' dinner gister-avond

Easy Shrimp Curry
Oil for frying
1 onion, minced
3 cloves garlic, chopped
1-1/2 teaspoons ground ginger
1/2 teaspoons ground cumin
2- teaspoons ground turmeric
1-1/2 teaspoons paprika
2 teaspoons dried and soaked chili chopped fine
1-1/2 chopped tomatoes
1- can coconut milk
1-1/2 teaspoons salt
1kg cooked and peeled shrimp or prawns
5 toasted candle nuts ground fine
3 tablespoons chopped fresh coriander leaves
Heat the oil in a wok over medium heat; cook the onion in the hot oil until translucent, Remove the wok from the heat and allow it to cool slightly, Add the garlic, ginger, cumin, turmeric, paprika, and chili to the onion and stir over low heat. Pour the tomatoes and coconut milk into the wok; add the ground candlenuts, season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh coriander into the sauce mixture; cook another 1 minute and leave to sit for the flavours to develop and the shrimps to heat through before serving
All that and a acar van cucumber, tomatoes,spring onions ,a whif of garlic and the whole on icewater and some kerupuk did the trick not to forget the nasi ofcourse and that at 34 degrees C here!

gruces dari hiero,

siK.



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