Ingredients:

Shrimp 
Curry Leaves 
Chili Peppers
Lemon Juice
Long grain Basmati Rice
Infusions KW Curry Blend
Rice Aroma Spices

Ghee

 

Step 1: Preparing the shrimp

Remove the shrimp from the refrigerator about 30 minutes before you plan to cook them. Soak them with cool water and teaspoon Infusions KW Himalayan Pink Salt and allow them to sit at room temperature for 5 minutes while preparing the marinade for them. Rinse well, pat dry. Place in clean marinade bowl.

 

Step 2: Marinating the Shrimp
In the bowl of your resting shrimp, add the juice of 1 big lemon and 2 tablespoons of Infusions KW Curry Blend. Mix well and let marinate for 15 minutes. KITCHEN HACK Always marinate first for more intense flavor and also gaining time to do other prepping for the meal. Well planned procedures save you time and reduces stress during cooking.  During this time waiting for shrimp to marinate:
Cut red onion finely. Pound or dice finely garlic and ginger. 

 

Step 3: Cooking Your Shrimp
Add the mustard seeds, cumin seeds, curry leaves, chili peppers (optional), the garlic ginger paste ( you smashed or diced finely earlier), 2 tablespoons coconut oil, diced onion, 1 tablespoon Infusions KW Curry Blend in wok or big skillet. Heat on high heat. When aroma of spices fill air (about 30 seconds) add the shrimp few pieces at a time.
Technique Keep the ingredients moving so the shrimp absorbs all the flavor and does not leech out  its own liquid.

 

Step 4: Making your Shrimp Curry
After all shrimp have been evenly cooked and color has changed (about 3 minutes), add 2 tablespoons of organic tomato paste, 1 tablespoon infusionskw Curry blend to mix and sautè well for 1 minute. Juices will start to gather at bottom. Shake and add your coconut milk slowly and keep the ingredients moving while doing so. Turn fire down to  low and simmer for  3 minutes. Taste for flavor and add Infusions KW Himalayan Pink Salt as needed.

 





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