Ingredients Jump to Instructions ↓

  1. 1 kg peeled shrimps Lemon juice, one medium piece

  2. 3 tablespoons vegetable oil

  3. 1 medium onion or 150 g, chopped 4 cloves garlic, crushed

  4. 1 medium potato or 200 g, cut into small cubes 1 teaspoon ground cumin

  5. 1 teaspoon ground cinnamon

  6. 1 teaspoon ground black pepper

  7. 1 teaspoon ground turmeric

  8. 2 medium tomatoes or 300 g, finely chopped 1 tablespoon tomato paste

  9. 2 tablespoons coriander leaves, chopped

  10. 2 tablespoons fresh parsley, chopped

  11. 2 cubes MAGGI® Chicken Bouillon

  12. 1 cups water or 375 ml For the rice:

  13. 2 cups rice or 400 g, white

  14. 3 cups water or 750 ml 2 tablespoons vegetable oil

  15. 2 cubes MAGGI® Seasoning for White Rice

Instructions Jump to Ingredients ↑

  1. Preparation Clean shrimps then mix with lemon juice and set aside. Heat oil in a large saucepan, cook onions and garlic with stirring for 5-6 minutes or until golden brown. Add potato and stir for 2 minutes then add shrimps, and all spices, tomato, tomato paste, coriander and parsley and cook for 5-6 minutes. Add MAGGI® Chicken Bouillon cubes and water and simmer for 10–15 minutes then serve with the white rice. For the rice: Gently wash rice with cold water and drain. Then soak the rice in a bowl filled with cold water for 20 minutes. Drain again. Add 3 cups of water to a large saucepan. Add rice, oil and MAGGI® Seasoning for White Rice cubes. Bring to boil then simmer with stirring from time to time until the rice totally absorbs the water. Cover the rice, then cook over low heat for 15-20 minutes or until rice is cooked.


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