Shrimp curry

1

First, prepare some shrimp, turn around, and put the shells aside

2

Put a little oil in it, put shrimp head and shrimp skin in it, and then crush the shrimp head with shovels to release the essence of the shrimp brain

3

When the aroma comes out, the water will be added, and the fire will be ready for 10 minutes of soup

4

Shrimp meat, cut on the back, cut the line off, two pieces of spare

5

(b) Cheese slices and red onion head shreds

6

(b) Exploding the curry sauce with coconut milk and adding fish delimentation

7

Prepare a pot, heat it and pour it into the eggplant, and then turn it down a little bit, so that the eggplant can come out slightly yellow on its surface

8

(b) Continue to use this pot, pour in a small amount of oil and put onions into the scent

9

(b) Add shrimp to soft rolls to microrolls and eggplants to continue to fry

10

The curry sauce that was fixed before it went down, it was made evenly and poured into the ready shrimp soup

11

Ten minutes in the middle of the fire, you'll have your favorite viscosity, you'll have a nice meal with rice

1. Hisashi is today using red shrimp, which is produced in the Mediterranean, and which you can make when you like. The shrimp soup is prepared so as not to waste shrimp tails and the final curry product tastes like seafood. If you do not want to make shrimp soup, you can replace it with fish, soup or water. After removing the shrimp line, it is recommended that the shrimp meat be washed with water so that there are no residues of the dirty stuff inside the line. 4. The curry itself is hot, the eggplant is sweet, and the combination of the two makes the taste more fragrance. Onions may be more fragrance and, if not, may be replaced by onions or even onions. The curry is generally very hot, so we usually use coconut milk to warm up its spicy taste and to improve the ethanol. If you do not want to buy fish to show their useful salt, you can do so, but the taste of the final product is not as rich as that of fish. 8. In the beginning, the cheese is not oiled, which can reduce the water in the eggplant, thereby better absorbing the smell of curry and shrimp. In particular, he could eat spicy milk and did not like coconut milk. The curry tastes rather greasy and dark, and the specific proportions suggest that you adjust to your personal preferences. 10. In order to have a green colour, a large number of coconut milk must be added to the curry, and shrimp soup and eggplant skin will have an impact on the colour of the curry, with the option of replacing shrimp soup with water for aesthetic purposes, as well as the use of colourless or decorated vegetables for the preparation of vegetables. Small knowledge of curry: 1