Maldives tomato curry
As I got Maldives curry from my sister, recently I cook this recipe whenever I feel like having curry :) Combination with tomato is very delicious!
- Shrimp (6)
- Grained garlic (1 tsp)
- Grained ginger (1 tsp)
- Olive oil (1 Tbs)
- Onion (1/2)
- Paprika (1/4)
- Carrot (1/2)
- * Canned tomatoes (200g)
- * Water (300cc)
- * Salt & Pepper (pinch)
- * Vinegar (1tsp)
- Curry roux (for 2 plate)
- Maldives curry (1 Tbs)
Get your ingredients ready!
Cut the onion into thin slices, cut puprika into cubes of 1cm thickness and cut carrot into about 5mm quarter-rounds.
Put the ginger and garlic with olive oil in a pan and place on medium heat.
Add carrots and onions then fry it for 2min.
Add paprika and shrimp and fry for another 2 minutes.
Add * and simmer about 10 minutes until carrots are softened.
To prevent the curry from turning bitter, remove any foam that appears with a spoon!
This is the Maldives curry, but you can substitute it with another kind of curry if you want. Mixing different kinds of curry will adds extra flavor to the dish!
Stop the heating and add Maldives curry & curry roux to the pan, stir entire mixture until curry is completely disolved.
Heat again and simmer the mixture until it starts to boil then stop the heating.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.