👨‍🍳 作り方

1. 1

   Rinse the rice and cook it according to package directions. Set aside.

   💡 プロのコツ: Using a rice cooker can make this step easier.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes, curry powder, turmeric, and cumin. Cook for 5 minutes, stirring occasionally, until the tomatoes have broken down and a paste forms.

5. 5

   Add the shrimp to the pot and season with salt and black pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque.

6. 6

   Pour in the water or vegetable broth and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld.

7. 7

   Gently fold in the cooked rice into the shrimp mixture. Ensure the rice is evenly coated with the sauce.

   💡 プロのコツ: Be careful not to overmix, which can make the rice mushy.
8. 8

   Garnish with fresh chopped cilantro before serving.

   💡 プロのコツ: A squeeze of lime or lemon juice can add a bright finish.