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🍽️ Indian Shrimp with Coconut and Raisin Rice

770 kcal · 30 min · 4 servings

Ingredients

• 600 g peeled shrimp
• 2 garlic cloves
• 1 tbsp finely chopped parsley (or cilantro)
• 1 tbsp ghee
• 1 tbsp garam masala (the hot variety)
• 300 ml coconut milk
• 100 ml fish stock
• salt
• pepper (from the mill)
• 400 g long-grain rice
• 100 g raisins

Instructions

1. 1. Place the raisins in a bowl and pour hot water over them.
2. 2. Peel the garlic cloves and chop them finely.
3. 3. Heat the ghee (clarified butter) in a large pan.
4. 4. Add the garam masala (Indian spice blend) to the pan and fry it briefly.
5. 5. Add the chopped garlic and fry it briefly as well.
6. 6. Deglaze the pan with the fish stock.
7. 7. Bring the liquid to a boil.
8. 8. Stir the coconut milk into the mixture.
9. 9. Let the curry simmer on low heat for about 2 minutes.
10. 10. Add the shrimp to the pan.
11. 11. Season the dish with salt and pepper.
12. 12. Cover the pan and let the shrimp cook on low heat for about 2 to 3 minutes until done.
13. 13. Cook the rice according to the package instructions.
14. 14. Drain the rice.
15. 15. Stir 2 teaspoons of butter into the hot rice.
16. 16. Remove the raisins from the water and let them drain well.
17. 17. Mix the drained raisins with the rice.
18. 18. Season the rice with salt and pepper.
19. 19. Serve the shrimp curry together with the raisin rice in small bowls.

Nutrition per serving

• kcal: 770
• Protein: 39 g · Fett/Fat: 23 g · Carbs: 99 g