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