- large shrimps - 650 Grams
- Salt and ground pepper - - To taste
- olive oil - 2 items. spoons
- For sauce: fresh ginger - 1 piece
- roasted cashew nuts - 3/4 Cups
- low fat yogurt - 1/3 cup
- cilantro leaves - 1/4 cup
- brown sugar - 1 st. a spoon
- 1 curry powder
Season the shrimps with salt and ground pepper. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add half shrimp, fry for 2 to 3 minutes. Repeat with the remaining shrimp and butter. Prepare the sauce. In the food processor, grind the ginger. Add 3/4 cup cashews, whisk until smooth, 2 to 3 minutes. Add yogurt, coriander, sugar, curry powder, salt. Whisk for 1 to 2 minutes. Put into a bowl, sprinkle with remaining cashew nuts. Serve with shrimp. The sauce can be stored in the refrigerator closed for up to 3 days.
Servings: 6