Meigo-Polow



Ingredients: (4 servings)


large shrimps, 500 grams
basmati or long-grain rice, 500 grams
tomato paste, 2 spoonfuls
butter, 150 grams
flour, one spoonful
curry powder, 1-2 spoonfuls
large eggs, 3-4
parsley, 100 grams
cooking oil
salt
black pepper


Directions:


Cook rice as described in the recipe for
kateh. Wash shrimps, add salt
and hot water and cook over medium heat for about 10 minutes.
There should be about one glass of water left when shrimp is
cooked. Boil eggs until hard.


Fry flour in butter over medium heat for about 5 minutes. Add
tomato paste to shrimp juice and mix well. Add slowly to flour
and stir while adding.


Add salt, black pepper and curry powder and cook for another 2-3
minutes. Add the sauce to shrimps and mix well. Wash parsley and
cut. Serve shrimps with kateh, sliced eggs and parsley.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk