Garnalen Au Curry

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Long-grain rice - rinsed
		Salt - to taste
8 cups	1896ml	Cold water
		Clarified butter - as needed
1		Onion - sliced thinly (medium)
4 teaspoons	20ml	Hot curry powder
14 oz	397g	Fresh or frozen tiny shrimp - uncooked
1/8 cup	29ml	Brandy
1/8 cup	29ml	Dry sherry
1/2 cup	118ml	Whipping cream - plus
1 tablespoon	15ml	Whipping cream
2 teaspoons	10ml	Worcestershire sauce
3 tablespoons	45ml	Piccalilly
5		Cocktail gherkins - diced
1		Red bell pepper - half sliced thinly,
		Other half finely diced
1		Green bell pepper - half sliced thinly,
		Other half finely diced
4 tablespoons	60ml	Mayonnaise
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring water and a pinch of salt to boil. Add rice and cook for 10 minutes.

Meanwhile, heat butter in medium pan and add onion, cooking slowly until transparent but not brown. Stir in 3 teaspoons curry powder, then add shrimp and cook over low heat for 5 minutes. Pour in brandy and flame. Repeat with sherry. Stir in 1/2 cup whipping cream and blend. Stir in 1 teaspoon Worcestershire sauce and simmer for 5 minutes, until ready to serve.

After rice has cooked for 10 minutes, drain it into a sieve. Place sieve over a pot of shallow hot water, on stove, cover, and steam rice for 8 minutes.

Spoon rice into large mixing bowl and mix in piccalilly, gherkins, diced peppers, mayonnaise, and 1 tablespoon whipping cream. Add 1 teaspoon curry powder and 1 teaspoon Worcestershire. Season with salt and pepper.

Serve curry shrimp in center of platter, surrounded by rice. Decorate with bell peppers.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0164) - from the - TV FOOD NETWORK

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