1. Fry the onions, ginger and garlic in the oil for about 10 minutes 2. Stir in the turmeric and coriander, then fry for 1 min more. 3. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste. 4. Return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes 5. You can freeze it at this stage. 6. Stir in the shrimp and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. 7. Add the cilantro, then season to taste with salt, pepper and lemon juice just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
