Ingrédients pour Bengal Shrimps
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 tablespoons oil (vegetable or canola)
- 1 medium onion, finely chopped
- 1 teaspoon curry powder
- various whole spices (1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 4 cloves, 4 cardamom seeds, 1/2 teaspoon black pepper, 2 star anise, 1 cinnamon stick, 2 inches)
- 1/2 cup chopped tomatoes (canned or fresh)
- 1/2 teaspoon sugar
- 1 (13.5 ounce) can coconut cream
- 1 tablespoon fish sauce
- 1 teaspoon oyster sauce
- salt to taste
- fresh lime zest, for garnish
- 1 tablespoon fresh lemon juice
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- fresh cilantro, chopped, for garnish
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Comment préparer Bengal Shrimps
- Heat the oil in a large pan or pot over medium heat. Add the fennel seeds, cumin seeds, coriander seeds, cloves, cardamom seeds, black pepper, star aniseed, and cinnamon. Sauté for 1-2 minutes until fragrant.
- Add the chopped tomatoes and curry powder to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Add the shrimp to the pan and cook for 5-7 minutes, or until they turn pink and opaque, stirring gently.
- Season with salt to taste.
- Serve the Bengal Shrimps hot. For a main course, serve over rice with a large salad. For a starter, serve as a chowder in bowls with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
31g
Fat
62g
Carbs
5g
