Basmati Rice with Shrimp Curry
- 1 tablespoon of olive oil
- 1 onion
- 1 tablespoon of grated ginger
- 4 minced garlic cloves
- 1 teaspoon of curry powder
- 1/2 teaspoon of turmeric (turmeric)
- 1/4 teaspoon of piri-piri
- 1 tablespoon of tomato concentrate
- 1 can of coconut milk (400 ml)
- Salt and black pepper to taste
- 200g frozen shrimp
- 1 lime
- Mint leaves (or coriander)
- 1 thread of olive oil
- 1 cup of Oriente Basmati rice
- 2 cups of water
- 1 lemon peel (optional)
- 1 pinch of salt
- Start by washing the basmati rice well in a strainer.
- In a pan over medium-high heat, add a drizzle of olive oil and the rice. Let it fry for 2 minutes and then add the hot water, salt and lemon peel.
- Cover and let the rice cook for 10 minutes. Turn off the heat and leave the pan covered for another 5 minutes.
- For the curry, in a frying pan put the olive oil and chopped onion. Then add the garlic, ginger and curry powder.
- Meanwhile add the tomato paste and chilli.
- Mix the coconut milk with the remaining ingredients.
- Season with salt, pepper and turmeric and stir well.
- Add the prawns and cook for about 5 minutes. Taste and adjust flavors to taste.
- Serve the curry with basmati rice and finish with chopped mint leaves and a piece of lime.
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