Shrimp Curry

Ingredients:

• 600g tiger shrimp
• 2 tablespoons of ghee (or butter)
• 1 tablespoon of a white mustard seeds
• 2 onions
• 6 cloves of garlic
• a ginger root app. 25g (you can use 1 big spoon of a ginger–garlic paste instead of garlic and ginger separately)
• coriander powder 1 teaspoon
• cumin seeds 1 teaspoon
• turmeric 1 teaspoon
• half of red chilli paprika
• 4 medium tomatoes
• 150 ml coconut cream (or milk)
• salt

1. Remove a shell, legs and a head from the shrimp and remove an intestine (on the back).
(You can also buy cleared and cooked shrimp).
2. Dissolve ghee in a bowl, add white mustard seeds and cumin wait till seed start splutter.
3. Cut onions finely and fry on the hot ghee or butter.
4. Mix onion and ginger with blender (or use ginger-garlic paste), add into the onion and fry little bit more.
5. Add coriander, turmeric and chilli. Pour 150 ml (3/5 of a glass) of water. Mix well and simmer.
6. Cut tomatoes into small dices (or use tomatoes from a can) and put into the frying pan. Fry 5 mins.
6. Add the coconut cream, mix and boil for another 2 mins on low fire.
7. Sift everything through a sieve. Boil for 2 mins.
8. Add salt.
9. Put the shrimp into sauce and boil for a while (not too long cause they will become hard)

Bon appétit!