Lately, I've been into Indian recipes and since my hubby is not a fan of too spicy viands or food, I opted to stay true to our Filipino heritage by incorporating the essential Indian curry with our naturally sweet gata.
Ingredients:
1/4k shrimp, deveined
1/2 cup coconut milk (gata)
onion, chopped
5 cloves garlic, minced
siling pang-sigang
1T curry powder
1tsp pepper
2 pcs siling labuyo
patis
Procedure:
1. Heat wok and add splash of Canola oil. Saute garlic and onion.
2. Add shrimp and cook until slightly orange. Avoid overcooking the shrimp as they tend to toughen up quickly. Pour in coconut milk. Stir until it simmers.
3. Add patis, curry and pepper to taste. Simmer some more until the sauce thickens.
4. Remove from heat then add chilis. Serve with rice.
Simple yet very gratifying. The addition of the chilis at the end process makes the dish less spicy, just right for my hubby.
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