Quick shrimp curry with coconut rice

Shrimp curry

Shrimps

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• 500 g shrimps, cleaned and heads removed
• 5 ml turmeric
• 15 ml lemon juice
• 30 ml olive oil for frying

Sauce

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• 30 ml olive oil
• 5 ml black mustard seeds
• 5 ml cumin seeds
• 5-6 curry leaves
• 5 ml finely chopped garlic
• 5 ml fresh, grated ginger
• 1 green chilli, white seeds, finely chopped
• 1 onion, finely chopped
• 1 x 410 g can of peeled tomatoes
• 30 ml castor sugar
• ​​Juice of 1 lime
• 1 x 400 g tin coconut milk
• Fresh coriander

1 Marinate the shrimp in a glass bowl for 20 min in the turmeric and the lime juice.

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2 Fry the mustard and cumin seeds in the olive oil. Add the curry leaves, garlic, ginger and chilli as soon as the seeds start popping.

3 Reduce the heat and add the onion, fry until soft.

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4 Add the can of tomatoes (with juice) and sugar and crush with a fork.

5 Add the coconut milk and boil for 10 minutes until it starts to thicken slightly.

6 Take the sauce off the heat and keep aside.

7 Heat the olive oil in another pan and fry the shrimps for 6-7 minutes until they are pink and cooked.

8 Add the shrimps to the coconut milk mixture and heat over a low heat.

9 Serve with fresh coriander leaves, extra lime and coconut rice (recipe below).

Coconut rice

1 Heat 30 ml olive oil in a medium casserole with a lid.

2 Fry 1 onion, cut into thick slices, until soft.

3 Add 500 g of basmati rice and stir until covered with oil.

4 Add 800 ml water, 250 ml coconut milk and a large pinch of salt to the rice.

5 Let the water bubble and turn the heat down to very low.

6 Put the lid on and leave the rice to steam for 20 min.