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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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A delicious spice blend that's just hot enough to warm you up on a chilly winter's night. The beauty of this dish is that the curry sauce can be made ahead and shrimp added just before serving which makes it perfect for entertaining. Ingredients:
2 tablespoons butter |
2 tablespoons oil |
1 large onion, chopped |
4 garlic cloves, crushed |
1 1/2 cm piece gingerroot, cleaned and grated |
2 -4 tablespoons curry powder |
2 bay leaves |
1 whole star anise |
1 cardamom pod |
1 stick cinnamon |
1 teaspoon cumin seed |
3 large tomatoes, skinned and crushed finely |
2 tablespoons white vinegar |
1/2 teaspoon sugar |
1 cup chicken stock |
salt and pepper, to taste |
1/2 cup coconut milk |
3 1/2 lbs medium raw shrimp, peeled and deveined |
Directions:
1. Heat butter and oil in a large pot and fry onions, garlic and ginger for 5 minutes.
2. Reduce heat and add curry powder, bay leaves, star anise, cardamom pod, cinnamon stick and cumin seeds cooking this for 5 minutes.
3. Add tomato pulp, vinegar, sugar and chicken stock stirring well.
4. Bring to the boil, reduce heat and leave to simmer for 45 minutes - the curry sauce could cook for hours at this stage which would blend the spices very well.
5. Add coconut milk and adjust seasoning to taste.
6. Raise heat, add shrimp and cook for 10 minutes til all shrimp have turned pink.
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