Shrimp curry with many exotic spices

Ingredients for 4 servings:

• 1 tbsp turmeric
• 1 tsp coriander, ground
• 1 handful of coriander leaves
• 1 tsp cumin, ground
• ½ tsp chili powder
• ¼ tsp nutmeg
• 1 piece(s) ginger, approx. 4 cm
• 2 garlic cloves
• 1 onion(s)
• 2 tbsp oil (peanut oil)
• 400 g tomatoes, chopped
• 1 lemon(s)
• 6 curry leaves
• 750 g shrimp(s), fresh or thawed
• 1 stalk(s) cinnamon

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Indian

Place the turmeric, coriander, cumin, chili powder, and nutmeg in a bowl. Peel the ginger and grate it into the bowl. Peel the garlic and press it in. Mix with about 5 tablespoons of water to form a paste. Peel and finely dice the onion. Sauté in hot oil in a pan until translucent, then add the paste and sauté for 1 minute. Add the tomatoes. Fill a packet or can of tomatoes with water and pour in the water. Add the juice of half a lemon, the cinnamon stick, and curry leaves. Simmer over low heat for about 30 minutes. Pat the prawns dry and let them sit in the curry for 4 minutes just before serving. Sprinkle with grated lemon zest and coriander. Serve with basmati rice with slivered almonds and raisins.