Creamy Shrimp Curry

Ingredients

• 2 paprika peppers (red and green)
• 150 g sugar snap peas
• 200 g baby corn kernels (canned)
• 2 red onions
• 2 cardamom pods
• 4 cloves of nutmeg
• 2 pimento seeds
• 0.5 tsp Coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric (ground)
• 2 Garlic cloves
• 20 g Ginger
• 1 red chili pepper
• 2 tbsp Ghee
• 75 g ground almonds (peeled)
• 200 ml heavy cream
• Salt
• black pepper (freshly ground)
• 1 handful baby spinach
• 500 g large shrimp (pre-cooked)

Instructions

1. 1.

   Wash, trim and slice the paprika into thin strips. Wash and trim the sugar snap peas. Drain the corn. Peel the onions; slice one into thin strips and finely chop the other.

2. 2.

   Crush the cardamom pods to release the seeds, then grind them with nutmeg, pimento, coriander and cumin in a mortar until fine. Stir in turmeric. Peel and finely mince garlic and ginger. Wash, trim and optionally deseed the chili, then finely chop it. Heat ghee in a wide pot and sauté the spice mixture with onions, garlic, ginger and chili. Add paprika and onion strips and cook briefly. Pour in almonds, about 200 ml water and cream. Season with salt and pepper and simmer on low heat for about 10 minutes until slightly thickened.

3. 3.

   Wash, rinse and dry spinach. Pat shrimp dry. Combine shrimp, spinach and corn into the curry and let gently simmer for another 5 minutes. Adjust seasoning with salt and pepper and serve with rice.