A mild curry with shrimp and ginger
Ingredients for A mild curry with shrimp and ginger
| Amount | Ingredient |
|---|---|
| 1 / 2 l | Water |
| 0 | 33 kg |
| Fresh shrimp | 25 g |
| Onion | 25 g |
| Butter | 30 grams |
| Wheat flour | 1 / 2 tbsp |
| Curry powder | 140 ml |
| AdGlas chicken broth | 120 ml |
| Milk | 1 / 2 tsp |
| Sugar | something |
| Salt | something |
| Ginger powder | something |
| Lemon juice | something |
| Rice | |
| SIDE DISHES | something |
| Peanuts | 1 bunch |
| Spring onions | something |
| Raisins | something |
| Coconut flakes | 4 Schb |
| Bacon |
A mild curry with shrimp and ginger Directions
First, bring the water to a boil, add the shrimp and cook for three to five minutes until the shrimp are pink. Drain shrimp, rinse under cold water, drain well. Cool. Peel and remove the intestines, and set aside.
Melt the butter in a frying pan with high edges. The peeled and chopped onion until soft and add, while stirring over medium heat. Reduce heat, add flour and curry powder and stir until smooth. Boil for one minute while stirring, slowly pour in chicken broth and milk and bring to boil on medium heat stirring until the mixture becomes thick.
Stir in sugar, ginger and lemon juice. Add shrimp and heat in the curry. Shrimpcurry with hot rice and a selection of side dishes served.
