INGREDIENTS

For curry stew

• 1 packet of 7 THALASSES blanched peeled shrimps U20
• 500 g coconut milk
• 500 g yellow curry powder
• 2 spring onions, chopped
• 1 dry onion, finely chopped
• 1 red chili, finely chopped
• 20 g ginger, finely chopped
• 1 can of baby corn boiled
• 2 carrots cut into thick sticks
• 1 lime cut into 4 pieces
• salt and pepper

For the rice

• 200 g jasmine basmati rice
• ½ dry onion, finely chopped
• 30 g olive oil
• 240 g water or vegetable stock
• salt

METHOD

Defrost the shrimps in a strainer overnight.

In a wide saucepan, sauté the chopped onions with the rest of the vegetables and the shrimps. Once they are well steamed, add the coconut milk and curry. Simmer for about 10 minutes until the sauce thickens.

Next step is to prepare the rice. In a saucepan, sauté the chopped onion. Once wilted, add the rice and stir well for 2 minutes. Add the stock or water, season with salt and cover with a lid. Boil over medium heat for about 10 minutes. Then, let the rice rest for 10 minutes with the lid off.

Serve the stew in a deep bowl with the rice next to it as a garnish or serve the rice in a deep dish and top with the shrimp, vegetables and sauce.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni