Ingredients
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2 tablespoons butter
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2 tablespoons oil
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1 large onion, chopped
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4 garlic cloves, crushed
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1 1/2 cm piece gingerroot, cleaned and grated
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2 -4 tablespoons curry powder
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2 bay leaves
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1 whole star anise
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1 stick cinnamon
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1 teaspoon cumin seed
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3 large tomatoes, skinned and crushed finely
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2 tablespoons white vinegar
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1/2 teaspoon sugar
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1 cup chicken stock
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salt and pepper, to taste
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1/2 cup coconut milk
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3 1/2 lbs medium raw shrimp, peeled and deveined
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1 cardamom pod
Instructions
- Heat butter and oil in a large pot and fry onions, garlic and ginger for 5 minutes.
- Reduce heat and add curry powder, bay leaves, star anise, cardamom pod, cinnamon stick and cumin seeds cooking this for 5 minutes.
- Add tomato pulp, vinegar, sugar and chicken stock stirring well.
- Bring to the boil, reduce heat and leave to simmer for 45 minutes - the curry sauce could cook for hours at this stage which would blend the spices very well.
- Add coconut milk and adjust seasoning to taste.
- Raise heat, add shrimp and cook for 10 minutes til all shrimp have turned pink.