Shrimps with curry sauce

Shrimps are cooked in a curry sauce and coconut milk.

Ingredients

• Tiger shrimps (peeled) - 500 g
• Coconut milk - 1 glass
• Ground cumin (cumin) - 0.5 tsp.
• Ground coriander - 1 tsp
• Ground turmeric - 0.5 tsp.
• Chile powder - 0.5 tsp
• Ground black pepper - 0.5 tsp.
• Salt - 0.5 tsp.
• Apple cider vinegar - 2 tbsp. l.
• Sunflower oil - 4 tbsp. l.
• Onions (chopped) - 1 pc.
• Fresh ginger (chopped on a grater) - 2 tsp.
• Garlic (chopped) - 2 tsp
• Chili green - 4 pcs.
• Fresh cilantro (chopped) - 2 tbsp. l.
• Cooked rice, hot for serving

Directions

1. Place the peeled shrimp in a non-metallic bowl, sprinkle with salt and drizzle with vinegar. Stir, leave to marinate for 10-15 minutes.
2. Heat sunflower oil in a deep saucepan over medium heat, add onion, cook, stirring occasionally, until transparent.
3. Add garlic and ginger to the pan, cook over low heat for a couple of minutes, until light golden brown.
4. In a separate small bowl, combine cumin, coriander, turmeric, chili powder and black pepper, add 2 tablespoons of water, stir until a paste. Pour this mixture into a saucepan with onions, cook for 4-5 minutes.
5. Add 200 grams of warm water, coconut milk to a saucepan and salt to taste. Cook until the sauce thickens slightly.
6. Put the shrimp with marinade in a saucepan with sauce, bring the mass to a boil, cook the shrimp for 5-7 minutes.
7. Place whole chili peppers in the sauce, cook for another 2-3 minutes. Add chopped cilantro, stir.
8. Serve curry prawns with hot rice.