Shrimp and mussels

Ingredients

• 480 ml of fresh cucumber or zucchini (cooked and cut into pieces)
• Small to medium-sized shrimp, 200 grams (cleaned and washed)
• Chopped onion: 1/2 cup
• 1 teaspoon of chopped garlic and ginger
• Yellow spices: 1/2 teaspoon
• Curry spices: 1 teaspoon
• Ground spices: 1/2 teaspoon
• 1/2 teaspoon of warm spices
• 1 tomato (diced)
• 2-3 fresh green chili peppers
• A single leaf of tej (or tea)
• 1 dried chili pepper
• rapeseed oil, as needed
• According to preference
• sugar: 1/2 teaspoon (optional)

Season the shrimp with salt and turmeric, then lightly fry them.

You can also use large prawns in this recipe.

Boil the pieces of Cucumis melo (or bitter gourd) in water, then drain them.

Avoid overcooking the cucumber, as it may become mushy.

Stir gently while cooking.

Heat some oil in a pan, then add the bay leaves and dried chili peppers.

Next, return to the finely chopped onion and cook over low heat until it turns a golden color.

Next, return to the pan the chopped tomatoes, ginger, and garlic, turmeric, chili powder, cumin, salt, and sugar, and cook until the mixture is well combined.

If you are using spices, add them back to the pan with some cooked pieces of cucumber for a few minutes.

Next, add the appropriate amount of water, then add the sautéed shrimp once the water begins to boil.

Cover the pot and cook over medium heat for about 10 to 12 minutes, until the pineapple and shrimp are tender.

Finally, sprinkle with warm spices and freshly sliced chili peppers before serving.

Serve the shrimp with hot rice.