Plan
- 1 tbsp = 10 g curry rub from Sorgh & Hoop
- 200 g peeled shrimp
- 1 tomato
- 2 tbsp oil
- 1 small onion
Prep
- Finely chop the tomato and onion.
Pleasure
- Heat the oil and onion and curry rub.
- Add the shrimp and stir-fry until the shrimp turn pink.
- Add the tomatoes and cook in a closed pan over medium heat for 2 minutes.
- Add salt and pepper to taste.
Psstt...
- Nice on a sandwich, with naan, curry veggies and rice