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