shrimps and green peas in coriander coconut sauce

For two persons

garlic, 5 cloves
shrimps, 200g
garam masala, 2 Tsp
safran, 1 tsp
coriander seeds, 1 tsp
cumin, 1 tsp
fresh ginger root, 3cm
green peas, 200g
coconut milk, 250 ml
fresh red chili, 2
coriander leaves, a hand full
salt
pepper
lime juice, 1 Tsp
vegetable oil, 1 Tsp

Chop the garlic. In a deep pan, heat the oil and gently fry the garlic. Add the shrimps and stir for a minute, then add the spices; grate the ginger root and add it to the pan, then add the peas. If it’s out of season, use deep frozen ones rather than canned peas. Add the coconut milk, chili and coriander leaves and let it simmer until the shrimps and the peas are done. Add lime juice, salt and pepper to taste, and serve with basmati rice.

 

This dish works equally well with chicken, fish (something simple like Alaska pollock, for example) or tofu.

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