Potato curry with fried prawns

Name: Potato curry with fried prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 Onions; 200 g frozen peas; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 1 TABLESPOON Curry; 200 g cooked shrimps (peeled, with tail end); 1 Garlic clove; 7-10 Tbsp a few squirts of lemon juice; 1 spearmint stem; 100 g Whipped cream

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
2 Onions
200 g frozen peas
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
1 TABLESPOON Curry
200 g cooked shrimps (peeled, with tail end)
1 Garlic clove
7-10 Tbsp a few squirts of lemon juice
1 spearmint stem
100 g Whipped cream

Directions

1
Peel and wash the potatoes, cut them into cubes of about 2 cm. Onions peel, in fine columns cut. Defrost the peas. Heat 3 tablespoons of oil in a large pan. Fry the onions and potatoes for about 10 minutes while turning.
2
Season with salt, chilli and curry. Deglaze with 1/4 litre of water, add peas and cook for another 3 minutes over a high heat. In the meantime wash the prawns. Peel garlic and press it through the garlic press. Heat the remaining oil. Fry the garlic and prawns briefly until crispy. Season with salt and lemon juice. Wash 5 mint leaves, chop finely and stir into the potato pan. Refine pan with cream, season if necessary.
3
Heat the remaining oil. Fry the garlic and prawns briefly until crispy. Season with salt and lemon juice. Wash 5 mint leaves, chop finely and stir into the potato pan. Refine pan with cream, season if necessary. Serve garnished with the prawns and remaining mint