Shrimp Curry

For the shrimp curry, peel the shrimp and remove the strings of intestine, rinse briefly and pat dry. Peel the onions, cut into quarters and puree in a food processor to a paste (does not have to be very fine).

Heat ghee in a pan and fry the bay leaf in it for 1 minute, then add the onion pulp, turmeric, chili powder and garam masala and stir-fry for 2 minutes.

Deglaze with coconut milk, add sugar and salt and reduce on high heat for about 5 minutes. Add the shrimp to the sauce and simmer with the lid on low heat for about 5 minutes.

Then without the lid on medium heat for another 5 minutes let the sauce reduce slightly. Serve the shrimp curry sprinkled with parsley or cilantro.

Preparation Tip:

The shrimp curry is best served with rice or pita bread, naan, chapati.

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