A hearty portion of shrimp from the Gaspé Peninsula, in a rich curry and coconut milk sauce flavored with hot spices: this is the delicacy that awaits you. Rice, cashew nuts, and raisins add gusto to this dish.
Did you know?
Curry is a preparation of spices and is mainly used in Southeast Asian cuisine. This bouquet comes in the form of powder or paste, and flavors all dishes with gusto, whether mild or spicy.
Although the term Kari (curry) is of Tamil origin, it is not used by the Indians. We owe it to the British for having introduced this now common word, although to them, curry meant Indian dish.
Standard Preparation
Combine the cold water (375 ml/serving) and the contents of the bag. Mix well. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Cover, remove from heat, and let stand for 2 minutes.
EXPRESS Preparation
- Add boiling water (375 ml/serving) to the bag. Mix well.
- Close lid. Let stand about 15 minutes (stir once during this time or shake the bag).
With Insulating Pan Cover
- Simmer 2 minutes on low heat, stirring often.
- Cover, remove from heat, and let stand for 12-15 minutes, stirring once or twice.
