John Myers
Jheenga Karee – Shrimp Curry
The perfect jheenga karee – shrimp curry recipe with a picture and simple step-by-step instructions.
- 750 g Shrimp peeled deveined
- 500 ml Coconut milk
- 12 Pc. Curry leaves
- 4 Pc. Chili peppers
- 3 Pc. Garlic cloves chopped
- 3 tbsp Oil
- 2 Pc. Chopped onions
- 2 tbsp Ground coriander seeds
- 2 tbsp Ginger paste
- 1 tsp Turmeric spice
- 1 tsp Ground cumin
- 1 tsp Fennel seed powder
- Salt
- Rinse the shrimp. Add ½ teaspoon each of salt, coriander and ginger with a pinch of turmeric and some cold water, briefly bring the prawns to the boil and let them cool in the stock. (Cook raw prawns for 1-2 minutes).
- Heat the remaining oil in a pan and sweat the onions and garlic in it. Add the remaining spices and sauté briefly. Add the ginger and chilli. Add the coconut milk. Drain the prawns and heat them in the coconut milk. Season to taste with salt.
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