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Garam Masala

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Garam Masala

The word “curry” is derived from the Tamil word “kari”, which means “stew” or “simmered dish” and was popularized by British colonists to describe the Indian dishes with sauce. In fact, the term is not used in India.  Each region has its own signification for the spice, but one of the most common terms is “garam masala” which mean “hot mixture”

We love mixtures of all colors, flavors, origins and affiliations … So here, a recipe from our mom … Shrimp curry!!!

Shrimp curry (recipe for 4 persons)

  • A little piece of ginger
  • 1 Branch of lemongrass
  • 1 Red pepper
  • 1 Yellow pepper
  • 1 Carrot
  • 4 Garlic cloves
  • 1 Glass of Noilly Prat (or a similar vermouth product)
  • 1 Small red pimento (not too strong!!)
  • 200ml Coconut milk
  • Sesame oil
  • Fresh Shrimps
  • Masala (or another curry mixture)
  • Salt for seasoning

Fresh coriander

Basmati rice

Cut a piece of ginger into small slices and the garlic and lemongrass branch as well. Afterwards cut the peppers, the pimento and the carrot into thin strips. First let sear the ginger with the garlic and the lemongrass in a dash of sesame oil. Then add the vegetables. After cooking for a few minutes, deglaze with the glass of the vermouth. Let reduce a little bit and add then the coconut milk and the curry powder. Close with a lid and let simmer at low heat for 15-20 minutes. Meanwhile cook the rice. Just before serving, peel the shrimps and add them in the pot. Let them cook for another 5 minutes. Just before serving at table, chop roughly some coriander and sprinkle on the served dish.

Super hot but super good!!!

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