KORMA DI GAMBERI

Boil the whole shrimp in boiling water seasoned with salt, chilli sauce and onion skin. After 5 minutes, remove the shrimp from the water, let them cool slightly, peel them and reserve.

Smash the shells and the heads and add them to the broth, and let it boil for another 15 minutes. Drain the water.

Heat the olive oil, together with the butter, and add the finely chopped onion, over a low heat. To increase the aroma of the dish, add 1 star anise at this moment, however, you should remove it as soon as the onion is fried and it is translucent.

Make a paste with ginger, garlic, curry, saffron, cayenne pepper and a tablespoon of water. Add to the saved preparation and cook for 2 minutes. 

Then add the shrimp and a little salt, stirring well. Add the coconut milk previously mixed with the egg yolks.

Mix the cream with the yoghurt and add 250 ml of the shrimp's cooking water, stir and add everything to the pan, wrapping very well. Increase the heat until the sauce starts to bubble and let it boil for 10 minutes, stirring occasionally.

Finally, add the garam masala, mix well and cook for another 2 minutes, stirring again. Correct the seasoning and cook a little more so that the sauce thickens slightly.

Meanwhile, bring the water to a boil seasoned with salt to taste, sesame oil and green cardamom. When it comes to a boil add the rice and put the lid on. Stir occasionally, and simmer over a low heat for approximately 10 minutes. 

Serve with basmati rice and sprinkle with chopped coriander leaves.