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Ingredients :
500
g shrimps, shell removed and devein
2 onions
3
cloves garlic
1 large potato, diced
1 teaspoon chili powder
1
teaspoon fresh ginger, finely grated
1/2
teaspoon turmeric, ground
3
tablespoons light sesame oil
2 ripe tomatoes, chopped
1/2
cup thin coconut
1/2
cup thick coconut milk
1
tablespoon cilantro leaves, chopped
2
tablespoons scallion leaves, chopped
Pinch of ground cloves, cardamom, and
fennel
Salt to taste
Method :
Grind the onions, ginger and garlic to a
puree. When they have become smooth puree, add turmeric, salt and chili
powder. Heat a wok with the sesame oil until smoking. Add in the ground
ingredients. Cover the pan with a lid and simmer the mixture. Open to
stir frequently with a wooden spatula to ensure that the mixture does
not stick to the base of the wok. When the ingredients are well cooked,
stir in the ground cardamon, fennel, cloves, potato and tomatoes.
Close the lid and cook for a further 10 minutes. Add the thin coconut
milk and simmer uncovered for 10 minutes, then add the shrimps and thick
coconut. Simmer and stir frequently for about 3 minutes of until shrimps
are cooked.
Add cilantro leaves and cook a further 3 minutes, remove from heat and
stir in the scallions. Add salt to taste and serve hot with steamed
white rice.
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