The tastiest prawns to make at home
No heavy meal for us at plus twenty, but a fresh salad or a nice fish. And you can really put shrimp on the table yourself within half an hour, these are the tastiest to serve. We honestly copied the recipe from our neighbors at FavorFlav.
Preparation
Pour enough oil into a large frying pan to cover the bottom, and heat over medium heat. Add the onion to the hot oil and sauté for 6 to 8 minutes until the onion turns translucent.
Add the garlic and sauté for 30 seconds. Add the turmeric powder and sauté for another minute. Now add the canned tomatoes, the fresh tomato, the tomato paste, the fenugreek leaves, the fenugreek powder, the cinnamon, the chili flakes, and the granulated sugar, and stir the spices well into the sauce. Lower the heat, season with salt and pepper, and let it simmer gently with a lid slightly ajar for 30 minutes. Stir regularly to prevent the sauce from burning.
Heat another frying pan over high heat, place the shrimp in the hot pan and sear for 30 to 40 seconds on both sides. Remove the shrimp from the pan and stir them into the sauce to let them cook further. Add the butter and stir until the butter is fully absorbed. Remove the pan from the heat, stir in the dill (keep some aside for garnish), sprinkle the rest of the dill over it, and serve with bread or rice.
Ingredients
olive oil
1 large onion, sliced into thin half rings
3 thick cloves of garlic, crushed
1 teaspoon turmeric
1 can of diced tomatoes of 400 grams
4 large tomatoes, each cut into 8 pieces
1 full tablespoon of tomato paste
3 tablespoons of dried fenugreek leaves or
5 tablespoons of frozen fenugreek leaves (e.g. from an Asian store)
1 tablespoon of fenugreek seeds, roasted in a dry pan and crushed in a mortar
1 teaspoon of cinnamon
1 full teaspoon of chili flakes
1 teaspoon of fine granulated sugar
sea salt flakes and freshly ground black pepper
800 grams of large raw (peeled) shrimp
25 grams of salted butter
15 grams of dill, coarsely chopped
toasted bread or rice, to serve
Text: Favorflav
