Shrimp Curry

Name: Shrimp Curry
Ingredients: 2 tablespoons butter; 2 tablespoons oil; 1 large onion, chopped; 4 garlic cloves, crushed; 1 1/2 cm piece gingerroot, cleaned and grated; 2 -4 tablespoons curry powder; 2 bay leaves; 1 whole star anise; 1 cardamom pod; 1 stick cinnamon; 1 teaspoon cumin seed; 3 large tomatoes, skinned and crushed finely; 2 tablespoons white vinegar; 1/2 teaspoon sugar; 1 cup chicken stock; salt and pepper, to taste; 1/2 cup coconut milk; 3 1/2 lbs medium raw shrimp, peeled and deveined

18 ingredients

6 steps

Ingredients

2 tablespoons butter
2 tablespoons oil
1 large onion, chopped
4 garlic cloves, crushed
1 1/2 cm piece gingerroot, cleaned and grated
2 -4 tablespoons curry powder
2 bay leaves
1 whole star anise
1 cardamom pod
1 stick cinnamon
1 teaspoon cumin seed
3 large tomatoes, skinned and crushed finely
2 tablespoons white vinegar
1/2 teaspoon sugar
1 cup chicken stock
salt and pepper, to taste
1/2 cup coconut milk
3 1/2 lbs medium raw shrimp, peeled and deveined

Directions

1

Heat butter and oil in a large pot and fry onions, garlic and ginger for 5 minutes.
2

Reduce heat and add curry powder, bay leaves, star anise, cardamom pod, cinnamon stick and cumin seeds cooking this for 5 minutes.
3

Add tomato pulp, vinegar, sugar and chicken stock stirring well.
4

Bring to the boil, reduce heat and leave to simmer for 45 minutes - the curry sauce could cook for hours at this stage which would blend the spices very well.
5

Add coconut milk and adjust seasoning to taste.
6

Raise heat, add shrimp and cook for 10 minutes til all shrimp have turned pink.