Ingredients
- Shrimp: 1.5 kilograms
- Onions: 2 tablets (chopped)
- Ginger: 2 tbsp
- Green Coriander: 1 cup (fresh and chopped)
- Cooking cream: half a cup
- Tomato paste: 2 tbsp
- - Salt, to taste
- Black pepper: half a teaspoon
- Curry: 2 tsp
- Turmeric: half a teaspoon
- Paprika: 1 teaspoon
- Garlic: 4 cloves (chopped)
- Tomato: 1 piece (chopped)
- Vegetable oil: 2 tablespoons
How to prepare
- In a large frying pan over a medium heat, heat the vegetable oil and sauté onions and garlic until the ingredients are wilted.
- Add ginger and shrimp and season with salt, black pepper, curry, turmeric and paprika, then stir well.
- Add to the skillet the tomatoes and tomato paste, and leave the mixture on a low heat, stirring occasionally, until thickened.
- Pour the cream over the mixture and leave it on low heat for about 5 minutes, stirring occasionally.
- Pour the Indian chives into a serving dish, garnish with coriander, then serve hot.
Tags
Fish and meat