Preparation

In a saucepan, bring the finely chopped onion with the oil to brown.
Then add the tamarind sauce, the coconut milk where the saffron is mixed and season with salt and pepper.
Let it boil over a low heat to thicken the sauce.
Add the peeled shrimp, but with the head, and let it cook for about 5 minutes.
Serve it hot.
Serve with white rice.

Ingredients

  • 6 tablespoons of tamarind sauce
  • 1 liter of coconut milk
  • 500 grs of shrimp
  • 1 onion
  • 1 dl of oil
  • salt q.s.
  • pepper q.s.
  • 1 teaspoon saffron