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PRAWN CURRY WITH COCONUT MILK

If you've been around here sure you've seen that I like curry. I would say quite spicy, but without reaching the extremes of an authentic spicy Indian curry. Say you've already taken more this mixture of spices, and although I like spicy, I like my stomach full follow-through moment, so I step with him.

One of my roommates last as a student is now the happy wife of a British guy of Indian descent. They have two beautiful children and when they come to spend their holidays in Mallorca we have continued to see. (It's a cliché, but the English with young children come here on holiday to Mallorca). When carrying out a time and in a relationship in the distance, and it was very difficult for them, my friend S. was finally released to the family of her boyfriend. It is a traditional Indian family, despite carrying more than 40 years living in England. From that trip brought a red spice mix you put in the yogurt to make a chicken garam masala, non-commercial, but with the spice mixture in his future mother. I acknowledge that I have watched with suspicious gesture that chicken is marinated in a yogurt bright pink, but also what I found that even the exotic food, earn a lot when home.

I have no homemade mixture of spices for curry, the commercial use, so often I do is use a medium to check the heat, and if necessary, add a little chile to find the point that I like. If you can also mix our home, best yet.

By the way: a kiss, S. and H. and children.

Prawn Curry and milk

coconut Ingredients (for 2 people) 100 grams of onion

100 grams of green pepper
100 grams of red pepper 100 grams of zucchini

3 tablespoons olive oil 2 teaspoons curry

400 ml coconut milk (alternatively, liquid milk or yogurt)
200 grams of clean shrimp tails
100 grams of brown rice to accompany
cayenne pepper powder (optional)

Preparation Chop the vegetables into small pieces to fry. Cook rice according to manufacturer's instructions in plenty of water, (About 18 to 20 minutes), drain and set aside. Put oil in a skillet and saute onion over medium heat. Add, when you begin to be clear, peppers and zucchini, and finish all the vegetables saute over medium heat until cooked, but not fall apart, about 10-15 minutes or so. Add the curry, mix with a wooden spoon, and immediately, add the coconut milk. Cook over medium heat, stirring constantly, until the milk starts to evaporate and is a cream linked to the vegetables. Test, rectify if very mild curry, and add chile or tabasco to taste. On a griddle, sauté shrimp slightly, just enough color to catch and remove from heat. Serve with wild rice with curry on top and finish with the shrimp.

TRICKS:

• This recipe is a base for a curry simple and quite fast. Coconut milk can be substituted for cow's milk or yoghurt. The texture will be different, be a mixture less thick and less sweet, but also works well.
• can add other vegetables such as eggplant or carrot, and remove the shrimp for a vegetarian curry. You can also substitute shrimp for chicken diced and sauteed, pasta or rice for long. Combinations from this base are all you can think of.
• I do not put salt in cooking rice, because with the accompanying curry is tasty enough. If you still think you need, you can add a little to cook.