Prawn Curry Full. shrimp curry

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RECIPE
INGREDIENTS

8 shrimp
1 onion, minced
1 clove garlic, minced
1 stub ginger, chop
1/2 box
curry gravy 1 large tomato, sliced ​​into pieces 1 cm
200 ml white wine
400 ml of water
1 bay leaf
30 g butter
2 tablespoons vegetable oil
cooked rice
Cream



Let's get ready ...

Devein and peel off the shell and head, leaving the tail intact.
Toast the shells and heads in a frying pan until they change color. Then add the white wine and simmer for 5 minutes. Straing through a strainer.
In a separate pan, heat the oil. Then add the garlic, ginger and onion. Cook until onion is translucent. Add strained shrimp stock, tomatoes, bay leaf and water. Simmer for 10 minutes. Turn off the heat and put to dissolve Curry Roux to the mix.
Add the shrimp and butter and simmer for 5 minutes.
Serve over hot rice and drizzle of cream.


RECIPE
INGREDIENTS

8
prawns 1 onion, minced
1 clove garlic, minced
1 stub ginger, minced
1/2 box curry roux
1 large tomato, chopped into 1cm pieces
200 ml white wine
400 ml water
1 bay leaf
30 g butter
2 tbsp vegetable oil
cooked rice
cream
LET'S GET COOKING ...

Devein and peel off the shell and head while leaving the tail intact.
Saute the shells and heads in a frying pan until they change color. Then add white wine and simmer for 5 minutes. Straing through a mesh strainer.
In a separate frying pan, heat up some oil. Then add garlic, ginger and onions. Cook until onions are translucent. Add in the strained shrimp stock, tomatoes, water and bay leaf. Simmer for 10 minutes. Turn off the heat and put dissolve the curry roux into the mixture.
Add prawns and butter and simmer for 5 minutes.
Serve over hot rice and a drizzle of cream.