Curried Shrimps with Boiled Rice
|Shrimps||13 1⁄4 Ounce (1 can)|
|Rice||1 Cup (16 tbs)|
|Chutney||3 Tablespoon (for serving)|
|Salted peanuts||3 Tablespoon (for serving)|
|For curry sauce:|
|Curry powder||1 Tablespoon|
|Onion||1 Large, sliced or chopped|
|Stock||1 1⁄2 Cup (24 tbs) (made from chicken bouillon cubes, or powdered or canned consomme)|
|Red currant jelly/Apricot jam||1 Tablespoon|
|Lemon juice||1 Dash (1 squeeze)|
|Canned tomatoes||8 Ounce (1 can)|
|Salt and pepper||To Taste|
Method First prepare curry sauce: fry onion in butter until lightly brown.
Add curry powder to pan and fry 1-2 minutes more.
Remove from heat and stir in flour.
Add stock, return to heat and bring to a boil, stir- ring constantly.
Simmer sauce for 15-20 min- utes.
Add red currant jelly, or the apricot jam, lemon juice and tomatoes.
Simmer mixture for about 5 minutes.
Taste and adjust season- ing, cover and set aside.
Pour rice into a large pan of boiling water, at least 3 quarts to 1 cup rice.
Boil, stirring occasionally, with a fork, for about 12 minutes, or until the rice is tender.
Take care not to overcook.
Drain in a colander, pour hot water over the rice to remove excess starch and drain thoroughly.
Transfer rice to a dish and let it dry in a warm place.
Put shrimps in an ovenproof serving dish and spoon over the curry sauce.
Cover and heat in a low oven (300Â°F) for 15-20 minutes.
Serve with rice, chutney and peanuts.