Shrimps in spicy curried tomato sauce

Name: Shrimps in spicy curried tomato sauce
Yield: 2 servings
Cuisine: Entertaining
Ingredients: 150.00 g dessicated coconut; 500.00 ml water boiled; 15.00 ml oil; 1.00 onion small, quartered; 1.00 garlic cloves, crushed; 410.00 g tinned tomatoes Indian-style, diced; 200.00 g shrimps peeled; 5.00 ml sugar

2 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

150.00 g	dessicated coconut
500.00 ml	water — boiled
15.00 ml	oil
1.00	onion — small, quartered
1.00	garlic — cloves, crushed
410.00 g	tinned tomatoes — Indian-style, diced
200.00 g	shrimps — peeled
5.00 ml	sugar

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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