Pescatarian Shrimp Curry With Flaky Rice Recipe

About this recipe

A flavorful and creamy shrimp curry served over flaky rice, perfect for a satisfying pescatarian dinner. This dish combines aromatic spices with tender shrimp for a comforting meal.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 500 ml Amul Taaza Milky Milk
• 250 ml Coco Mama Coconut Milk
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Akar Powder Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 50 g Sakthi Curry Powder

Instructions

1. 1. Melt 2 tablespoons of butter in a medium saucepan over medium heat.
2. 2. Stir in 2 tablespoons of flour, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Cook, stirring constantly, until the mixture is bubbling and smooth.
3. 3. Gradually whisk in 1 1/8 cups of coconut milk, continuing to stir until the mixture thickens and begins to boil.
4. 4. Add 1 teaspoon of curry powder directly into the saucepan, then stir this mixture into the saucepan.
5. 5. Let the curry sauce simmer gently for 10 minutes, stirring occasionally to ensure it is well combined.
6. 6. Serve the curry sauce over mounds of 4 cups of cooked jasmine rice, garnished with fresh herbs if desired.