Shrimp and couscous curry

SHRIMP CURRY WITH COUSCOUS SEEDS

Portions : 4 - Preparation time : 10 minutes - Cooking time : 25 minutes

Ingredients

• 1 onion, chopped
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 30 ml (2 tbsp.) ginger, chopped
• 3 garlic cloves, chopped
• 1 pinch cayenne pepper
• 60 ml (4 tbsp.) curry powder
• 1 can coconut milk
• 2 tomatoes, diced
• 2 green or red peppers, cut into strips
• 15 ml (1 tbsp.) brown sugar (sugar or honey)
• 500 ml (2 cups) water
• 1 vegetable or poultry stock cube
• 24 raw shrimp 31/40
• ½ bunch cilantro, leaves removed, chopped
• 1 lemon, juice
• 250 ml (1 cup) medium couscous seed (semolina)
• 250 ml (1 cup) water, boiling
• 60 ml (4 tbsp.) butter (olive oil)
• salt and freshly ground pepper to taste

Preparation

1. In a hot skillet, sauté the onion in the fat of your choice.
2. Add ginger, garlic, cayenne pepper and curry powder.
3. Add the coconut milk, tomatoes, bell pepper strips, brown sugar, water and stock cube.
4. Simmer for 15 minutes over medium-low heat.
5. Add the shrimp, coriander and lemon juice and simmer for a further 3-4 minutes. Check seasoning.
6. Meanwhile, in a bowl containing the couscous seed, pour in the boiling water, add the butter or olive oil, a pinch of salt, cover with cling film or a lid and leave to stand for 5 minutes.
7. Fluff the semolina with a fork and serve with the shrimp curry.