How to cook?
Cooking Time: 45 min
Serving: 6 Persons
Rinse the rice a few times until the water is clear. Then soak the rice in water.
In a pot boil the shrimp for approximately 10 minutes. Once the shrimp is cooked drain out the water and set aside until the sauce is ready. In a sauce pan heat the butter and then add the flour and stir until an even mixture is formed. Mix the tomato paste with the heated water and then add the mixture to the sauce pan and mix well with the flour and butter mixture (again make sure mixture is smooth). Add curry, salt, pepper, and garlic powder. Once all the ingredients are mixed into the sauce add the shrimp to the sauce and set on medium low heat.
Once the sauce is prepared and cooking, heat up water in a large pot to prepare the rice. When the water comes to a boil add in the rice you were soaking. Once the rice is ready pour the contents in a strainer to drain out the water. Add 1 tablespoon water to the pot and then add some oil and place it back on the stove top (still close to high heat). When the oil is heated pour in the rice and cover for it to steam. After about 5 minutes turn down the temperature of the stove top. Wait another 5 minutes then lift the lid off of the pot and pour in the shrimp sauce mixture and mix in with the rice a bit then place the lid back on the pot and allow to cook on low heat for an additional 30 minutes.