Curried Shrimps with Boiled Rice Recipe
Ingredients
| Salted peanuts | 1 Can (10 oz), squeeze (or apricot jam of lemon juice 8 oz tomatoes salt and pepper shrimps cup rice chutney for serving for serving for curry sauce tablespoon curry powder large onion) |
Nutrition Facts
Serving size
Calories 437 Calories from Fat 334
% Daily Value*
Total Fat 40 g61.4%
Saturated Fat 6.2 g30.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 297 mg12.4%
Total Carbohydrates 15 g5.1%
Dietary Fiber 6.4 g25.5%
Sugars 3 g
Protein 12 g23.8%
Vitamin A 0% Vitamin C 0.59%
Calcium 7.7% Iron 12.6%
*Based on a 2000 Calorie diet
Directions
Add curry powder to pan and fry 1-2 minutes more.
Remove from heat and stir in flour.
Add stock, return to heat and bring to a boil, stir- ring constantly.
Simmer sauce for 15-20 min- utes.
Add red currant jelly, or the apricot jam, lemon juice and tomatoes.
Simmer mixture for about 5 minutes.
Taste and adjust season- ing, cover and set aside.
Pour rice into a large pan of boiling water, at least 3 quarts to 1 cup rice.
Boil, stirring occasionally, with a fork, for about 12 minutes, or until the rice is tender.
Take care not to overcook.
Drain in a colander, pour hot water over the rice to remove excess starch and drain thoroughly.
Transfer rice to a dish and let it dry in a warm place.
Put shrimps in an ovenproof serving dish and spoon over the curry sauce.
Cover and heat in a low oven (300°F) for 15-20 minutes.
Serve with rice, chutney and peanuts.
Chef
