Coconut Gravy

• 50 g red capsicum diced
• 50 g green capsicum diced
• 50 g yellow capsicum diced
• 100 g green zucchini diced
• 40 g onion chopped
• 10 g garlic chopped
• 100 g biryani gravy
• 200 g coconut milk
• 10 g curry madras
• 2 g fresh coriander
• 10 g salt
• 2 g white pepper
• 2 g turmeric powder
• 70 g corn oil
• 2 g coriander powder
• 5 g lemon grass

To Serve

• White rice
• Almond roasted flax
• Chopped coriander leaves

Clean the shrimp put in the strainer.

For the Marination

1. Add all the ingredients and whisk until you get a creamy consistency.
2. Add the shrimp to marinate for 2 hours (or overnight).

For the Coconut Gravy

1. Cut the capsicum and zucchini into cube and chopped onion and garlic.
2. Heat the oil in a large saucepan over a high heat. Add the capsicum, zucchini, onion and garlic and cook for 8 mins.
3. Combine all the spices and add them.
4. Bring it to a boil then reduce the heat and keep cooking for about 10 minutes.
5. Add the shrimp and cook for about 8 -10 minutes.
6. Serve with white rice.
7. Garnish with almond roasted flax and finely chopped coriander leaves.