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
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.
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.
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.
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.