Shrimp in Spicy Milk Sauce
As a variation and for more aroma, use coconut milk instead of whole milk.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon vegetable oil
1 pound shrimp, peeled and deveined
½ tablespoon butter
4 curry leaves
½ teaspoon red chili pepper flakes
1 teaspoon curry powder
1 teaspoon brown sugar
¼ teaspoon salt
¼ cup whole milk
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Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry for about 8 to 10 minutes until shrimp cook through (turn pink). Dish out and set aside.
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Add the butter to the pot, then the curry leaves and chili flakes and fry for about 5 minutes until fragrant. Add curry powder, brown sugar, and salt.
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Slowly stir in the milk to dissolve curry powder and brown sugar. Cover the rice cooker and bring mixture to a slight simmer. When simmering and sauce reduces (thickens) in about 5 to 8 minutes, add the shrimp and mix well with the sauce. Serve with steamed rice.
Curry Leaves
Distinctively aromatic due to the presence of volatile essential oils, curry leaves — both fresh and dried — are usually fried in hot oil to release their scent and enticing flavor. Curry leaves provide a subtle spicy flavor not only in curries but also in many legume dishes. In addition to essential oils, curry leaves contain chlorophyll, beta carotene, folic acid, riboflavin, calcium, and zinc.
