Shrimp in Curry Sauce

Ingredients

• 1 tbsp oil
• 1 large onion (finely chopped)
• 1 clove garlic (finely chopped)
• 2 tsp Korma curry powder
• 1 tsp tomato paste
• 150 ml low‑fat cooking cream
• 150 ml fish stock
• 400 g shrimp (pre‑cooked; frozen)
• 2 lemons
• 1 tsp coriander (chopped)
• 4 small naan breads (warmed in oven and torn apart)

Instructions

1. 1.

   Add 1 tsp oil to a non‑stick pan and heat. Add onions, garlic, and curry powder, sautéing lightly while stirring. Add tomato paste and briefly fry before pouring in fish stock and cream; bring to a boil. Simmer for about 5–10 minutes until the sauce thickens.

2. 2.

   Meanwhile, thaw and drain the shrimp. In the remaining oil, quickly sear the shrimp all around. Add the shrimp to the thickened sauce and stir in coriander. Wash and halve the lemons. Plate the shrimp curry with naan pieces and a lemon half on each plate and serve.