Cape Malay Curried Shrimps


This is one of the tastiest meals to come out of the Cape. It is ideal both as an hors d’oevre or as a main course.

250 grams shrimps — Equally good with prawns, or nearly as good with small pieces of white fish

1/2 tablespoon Butter

1 small onion; chopped

1/8 cup raisins

1 clove garlic; crushed

1 Chilli; finely chopped — preferably not very hot for this particular dish

1/2 tablespoon ginger; grated

1/2 each chicken cube; crushed

1 teaspoon curry powder — Try to get Rajah Mild & Spicy from a South African shop near you…

1/2 cup coconut milk (canned) — Or dry (in block form) at a pinch.

2 each spring onions; chopped

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1 cup of rice

1 banana; sliced

1 tablespoon peanuts — This can be left off but best included

1/4 mango; finely chopped

  • Melt butter over medium heat, add onions and cook until light brown.
  • Add raisisns, garlic, ginger, chilli, chicken cube, curry and salt and stir until fragrant.
  • Add coconut milk and allow to simmer.
  • Thicken sauce if necessary.
  • Add shrimps, cover and simmer gently, stirring occasionally.
  • Stir in spring onions and serve with rice and garnish.

Yields two servings — Preparation Time: fifteen to 20 minutes

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