For a special taste, Serve with white rice, or fried rice with vegetables.
10 tbsp Velor powdered milk dissolved in 3 cups water
4 tbsp Powdered Coconut Milk dissolved in 1 cup water
1 kilo prawn/large shrimp, peeled
1/2 kilo hamour fish fillet, diced
1 medium onion, sliced
2 cloves garlic, sliced
2 red pepper, diced
Green chili, sliced to taste
2 tbsp. tomato paste
1 can Goody chopped tomato
1 tbsp. curry or seasoning shrimp
Salt and Black pepper to taste
1 tbsp. lemon juice
3 tbsp. olive oil
3 tbsp. butter
¼ cup minced basil
¼ cup minced coriander
1.Season the shrimp and fish with lemon juice and mixed spices then place them in the fridge for 30 min.
2.In a large pan, fry onion with oil and butter. When onion softens, add pepper, garlic, chili and spices, then fry for 3 min.
3.Add the dissolved Velor powdered milk and coconut milk, and then add tomato paste and stir until the broth is boiled. Add shrimp, fish, coriander and basil, then cover the pan till the shrimp and fish are tender and the broth is condensed. Taste it and adjust salt and pepper accordingly until it’s ready to be served with white rice.
Notes: You can use any available size of shrimp and any favored kind of fish fillet