Shrimp Coconut Pan

Ingredients

• 600 g peeled shrimp
• 2 Garlic cloves
• 1 tbsp finely chopped parsley (or coriander)
• 1 tbsp ghee
• 1 tbsp Garam Masala (spicy variety)
• 300 ml coconut milk
• 100 ml fish stock
• Salt
• ground pepper
• 400 g long‑grain rice
• 100 g raisins

Instructions

1. 1.

   Soak the raisins in hot water. Peel and finely chop the garlic. Heat the ghee in a pan and briefly sauté the Garam Masala. Add the garlic and cook until fragrant. Deglaze with fish stock, bring to a boil, then add coconut milk. Simmer on low heat for about 2 minutes. Add the shrimp, season with salt and pepper, cover, and let it cook on low heat for another 2–3 minutes until the shrimp are cooked through.

2. 2.

   Cook the rice according to package instructions and drain. Stir in 2 tsp butter, mix in the drained raisins, and season with salt and pepper. Serve the shrimp coconut curry over the rice in small bowls.