Shrimp in coconut sauce

Ingredients for 2 servings:

• 250 g shrimp(s), frozen and pre-cooked
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 pinch of turmeric
• 75 ml coconut milk
• 150 ml vegetable stock
• 1 pinch of salt
• some pepper
• n. B. Coriander leaves, fresh, chopped
• 1 small onion(s) l, 40 g prepared weighed
• 1 clove(s) garlic
• 1 tbsp oil, neutral
• 25 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with mustard, turmeric and coriander

Thaw the prawns according to the package instructions. For the spice mix, finely grind the coriander seeds with the turmeric and mustard seeds. Heat 1 tablespoon of oil with 25g of butter and sauté the diced onion. Add the spice mix and the finely chopped garlic, sauté briefly, deglaze with the vegetable stock and simmer for about 5 minutes. Pour in the coconut milk and simmer for a few more minutes. Transfer the sauce to a tall container, puree and season with salt and ground pepper. Return the sauce to the pan. Heat the thawed prawns in the sauce, but do not boil. Add some finely chopped fresh coriander, if desired.