Shrimp curry Bangladesh

Ingredients for 4 servings:

• 800 g shrimp(s)
• 1 large onion(s)
• 2 cloves garlic, crushed
• 20 cl coconut cream
• 3 cm ginger root, finely grated
• 2 chili peppers, dried
• 1 tsp cumin, ground
• 1 tsp coriander powder
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1 tbsp, heaped curry powder
• 15 cl oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

with coconut cream and lots of spices

Peel the prawns and remove the intestines. Mix the chili, cumin, coriander, ginger, and garlic with 12 cl of oil and marinate the prawns for 1 hour. Heat the remaining oil in a sauté pan and fry the onions, mustard seeds, curry powder, and turmeric. Remove the prawns and spices from the marinade and add them to the sauté pan. Sauté for about 5 minutes. Add the coconut cream and simmer for another 5 minutes over low heat. Serve with rice, chapati, or naan bread.