Shrimps in spicy curried tomato sauce

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 8
Servings 2
Time

Ingredients

  • 150
    g
    dessicated coconut
  • 500
    ml
    boiling water
  • 15
    ml
    oil
  • 1
    small onion, quartered
  • 1
    clove garlic, crushed
  • 410
    g
    Indian-style diced tomatoes
  • 200
    g
    shrimps, peeled (see note)
  • 5
    ml
    sugar
 

Method

 
1. Pour boiling water onto the coconut. Liquidise for 2 minutes. Leave mixture to stand for 30 minutes. 2. Meanwhile heat the oil in a frying pan and sauté the onion and garlic until soft. Add the tomatoes and simmer for 10 minutes or until most of the liquid has evaporated. 3. Press the coconut mixture through a sieve and measure 200 ml of the liquid. Stir the coconut liquid into the tomato mixture and add the prawns. Simmer for a further 10-15 minutes or until the sauce becomes thick. Add the sugar. 4. Serve on rice with chutney, sliced bananas and coconut. Serves 2
 

Read more on: fish/seafood
 

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