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Ingredients
- 1 tablespoon vegetable oil (GREENSFUD OLIVE OIL)
- 1 medium yellow onion, cut into thin strips
- 1 medium green pepper, cut into thin strips
- 3 tablespoon yellow mustard sauce
- 2 teaspoons finely chopped fresh ginger
- 2 teaspoon GREENSFUD PRAWNS MASALA
- ½ cup GREENSFUD TOMATO POWDER
- 450 gram large shrimp, peeled and deveined
- 1 cup GREENSFUD COCONUT MILK POWDER
- 2 cup water
Instructions
- Over medium heat, warm the oil in a big skillet. Cook and stir for 3 to 5 minutes or until the onion and pepper are tender. 2 teaspoons of mustard, ginger, garlic and prawn masala should be stirred in. 2 minutes of cooking with continuously stirring.
- Bring to a boil after adding the tomato and coconut milk in a stirring motion. Add the shrimp and cook for 5 minutes or until they turn pink. Add the final tablespoon of mustard and mix. serve with hot, boiled rice.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: MAIN DISH
- Cuisine: INDIAN
Keywords: Coconut shrimp curry, Main dish, Indian cuisine
