Wednesday,19 September, 2018
Current issue | Issue 1203, (26 June - 2 July 2014)
Wednesday,19 September, 2018
Issue 1203, (26 June - 2 July 2014)

Ahram Weekly

Sufra Dayma - Shrimp in curry coconut milk sauce

Serves 4-6


1 kg large shrimps (peeled, deveined, tails intact)

1 onion (finely chopped)

1 tsp crushed garlic

1 tsp tomato purée 

250 ml canned thick coconut milk

1 tsp each: curry powder, turmeric

1/2 tsp each: paprika, garam masala, cinnamon

1 tbsp green coriander leaves (finely chopped)

Juice of 2 lemons

1 chicken bouillon 

Oil + butter

Salt + pepper



Wash shrimps under running tap water. Drain in a colander. Heat a large cooking pan. Add oil and butter to melt. Lower heat to medium and stir in onion until translucent. Add all dry seasoning and stir until fragrant. Add garlic to combine. Stir in tomato purée, coconut milk and bouillon. Stir until brought to the boil and bouillon dissolved. Add drained shrimps to boiling mixture. Lower heat, cover and cook only for ten minutes. Remove from heat and stir in lemon juice and coriander. Cover for a few minutes allowing it to rest. Serve with either long grain or Egyptian fluffed rice and a mint yoghurt salad.

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