Shrimp Colombo

Introduction

Colombo is a Caribbean dish (Guadeloupe, Martinique), similar to a curry. It generally consists of meat (chicken, pork, goat) or sometimes fish, simmered with spices called Colombo powder (a mixture reminiscent of curry, with turmeric, coriander, cumin, etc.), vegetables (eggplant, potato, zucchini), and lime.

It is a legacy of Indian cuisine, adapted to the Caribbean after the arrival of Indian workers in the 19th century. The result: a fragrant, fusion cuisine.

Ingredients for 2

200g cooked pink prawns, 100g basmati rice (starter) or 140g (main course), 12 cherry tomatoes OR 2 tornata tomatoes, ground cayenne pepper, ginger, Colombo mix, 20cl coconut milk and 10cl liquid cream.

Preparation before cooking

Prepare the spice mix (0.5g cayenne pepper, 1g ginger, and 2g Colombo spice blend). Weigh the rice (50g per person as a starter, 70g as a main course).

Recipe

• M-16: Heat the water for the rice (saucepan and kettle). Timer 2 minutes. Halve twelve cherry tomatoes.
• M-14: (RING) Heat oil in a pan. Timer 2 minutes. Finely chop an onion.
• M-12: (RING) Sauté the onion in the pan. Add the rice. Timer 3 minutes. Prepare the garlic.
• M-9: (RING) Add the garlic and spices. Timer 2 minutes. Remove the cream and coconut milk.
• M-7: (RING) Add the tomatoes. Season with salt and pepper. Stir in 10 cl of cream and 20 cl of coconut milk. Timer 3 minutes.
• M-4: (RING) Add the shrimp and half of the cilantro. Timer 3'.
• M-1: (RING) When the rice is ready, drain it and place it in bowls.
• M: Top with the shrimp curry. Add a squeeze of lime and a little cilantro.