Fish & seafood
Shrimp Curry (Prawn Masala)
Juicy shrimp in a spiced tomato and coconut sauce.
Gluten-free
Ingredients
- 500 g peeled shrimp
- 1 onion
- 3 garlic cloves
- 20 g fresh ginger
- 300 g crushed tomato
- 150 g coconut milk
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 30 g oil
- Salt to taste
- Fresh cilantro
Step-by-step
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- Put the onion, garlic and ginger in the mixing bowl and blend 5 sec/speed 5.
- Add the oil and sauté 6 min/120°C/speed 1.
- Add the turmeric, cumin and chili and toast 1 min/120°C/speed 1.
- Add the tomato and cook 8 min/100°C/speed 1 without the measuring cup.
- Add the coconut milk and garam masala and cook 4 min/90°C/speed 1.
- Add the shrimp and cook 6 min/90°C/reverse/spoon speed until pink.
- Adjust the salt, garnish with cilantro and serve.
Tips
- Don't overcook the shrimp so they stay juicy.
- Coconut milk softens the heat.
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