| To peel the bodies of shrimps or gambas by letting the head (if it are fresh, cook them 2 mn in salted ebullient water).
To heat oil in jumping broad on average fire, to make there return shrimps 4 to 5 mn while stirring up, then to sprinkle them rum and to flame.
To withdraw the jumping one with a skimmer and to reserve them. To throw in jumping onions, garlic and the ginger and to let cook 5 mn while stirring up until the onions transparent but are not gilded.
To add the paste of Colombo then (or curry). To stir up 1 mn. To add tomatos and glass of water. To bring to boiling on sharp fire. To reduce fire to means and to let cook and thicken while covering with half. This sauce must have the consistency of a compote. To add 1 cc salt and shrimps.
To stir up for good to coat them and leave mijoter 5 mn. To withdraw fire. To add the green lemon juice To mix. To pour in a hollow dish.
You have in front of you a delicious shrimp colombo which you will be able will dgusterrez accompanied by a mango chutney. |
