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

• 125G Daylesford Organic Brandy Butter
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 6 X 1 L Candia Just Milk Semi Skimmed
• 200G Picard - Breaded Shrimp
• 250G Tilda Wild Rice
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Tata Salt
• 290G Portland Mills Jamaican Curry Powder, 290G

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 milk, continuing to stir until the mixture thickens and begins to boil.
4. 4. Add 1 teaspoon of curry powder directly to the saucepan and whisk thoroughly to incorporate it into the sauce.
5. 5. Add 2 cups of cooked shrimp to the curry sauce and let it simmer gently for 10 minutes, ensuring the shrimp are heated through.
6. 6. Serve the shrimp curry over mounds of 4 cups of cooked flaky rice.