Shrimp Curry with Gravy Recipe

(Pazoon Hin)

Ingredients :

500 g

3 cloves

1 teaspoon

1/2 teaspoon

3 tablespoons

1/2 cup

1 tablespoon

2 tablespoons

Shelled shrimps

Large onion

Garlic

Finely grated fresh ginger

Ground turmeric

Chili powder

Light sesame oil

Large potato, diced

Ripe tomatoes, chopped

Thin coconut milk

Thick coconut milk

Chopped coriander leaves

Chopped spring onion leaves

Pinch of ground cloves

Pinch of ground cardamom

Pinch of ground fennel

Salt to taste

Method :

De-vein the shrimps.
Grind to a puree the onions, garlic and ginger.
When the pureed is smooth, add turmeric, chili powder and salt.
Heat the sesame oil in a wide-based saucepan until smoking hot.
Carefully put in the ground ingredients (the hot oil will splutters violently).
Cover pan and simmer the mixture, lifting the lid frequently to stir and scrape the base of the pan with a wooden spoon.
When the ingredients are well cooked and still sizzling, add ground cloves, cardamom, fennel, potato and tomato and stir well.
Cook for 10 minutes with the lid on.
Add thin coconut milk and gently simmer uncovered for 10 minutes, then add shrimps and thick coconut milk and simmer, stirring frequently until shrimps are cooked, about 3 minutes.
Add coriander leaves and cook a further 3 minutes, then remove from heat and stir in the spring onion.
Taste and add more salt if required.
Serve hot with white rice.