Hot Sweet Coconut Curry Sauce for Shrimps, Prawns or Calmari
Raw shrimp, prawns or calmari may be cooked in this sauce and served with rice or breads
or fried breaded shrimp, prawns or calmari rings may be dipped in it.
INGREDIENTS
- 400-450 ml Tin thick coconut milk
- ⅓ Tsp Cardamom powder
- 2 Tsp Garlic paste
- 1-2 Tbsp Patak's Madras curry paste (to taste)
- 25 ml Anchovy sauce or 1 fish stock cube
- 1 Dessert spoon Kaffir lime leaves
- 1-2 Tbsp Jaggery (or dark moscovado sugar)
- Juice & zest of one lime or lemon
- Chopped coriander (dhania) or parsley leaves as garnish (optional)
PREPARATION
Put all the ingredients in a saucepan, bring it to the boil, simmer for just one minute, let stand for ten minutes, fish out as many of the Kaffir lime leaves as you can, blend until with a hand blender until lump free, then bring back to the boil.
The sauce may now be used as a dipping sauce for deep-fried seafood, but it may also be used to cook shrimps, prawns or calmari:-
Shelled raw shrimps or prawns, or raw calmari sliced into rings, are put into the boiling sauce, which is quickly brought back to the boil.
The curry is then served at once before the seafood can become tough.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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