Roast potato curry with prawns

Name: Roast potato curry with prawns
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Peeled shrimps (frozen or fresh); 1 kg Potatoes (firm boiling); 2 Onions; 2 Garlic cloves; 4 TABLESPOONS clarified butter; 7-10 Tbsp salt, black pepper; 2-3 TEASPOONS Curry, chili powder; 7-10 Tbsp a few squirts of lemon juice; 200 g frozen peas; 100 g Whipped cream; 1-2 stem(s) Mint or parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Peeled shrimps (frozen or fresh)
1 kg Potatoes (firm boiling)
2 Onions
2 Garlic cloves
4 TABLESPOONS clarified butter
7-10 Tbsp salt, black pepper
2-3 TEASPOONS Curry, chili powder
7-10 Tbsp a few squirts of lemon juice
200 g frozen peas
100 g Whipped cream
1-2 stem(s) Mint or parsley

Directions

1
Defrost frozen shrimps. Peel, wash and dice the potatoes. Peel onions and cut into half rings. Peel and chop garlic
2
Heat 3 tablespoons of clarified butter. Fry the potatoes and onions for about 15 minutes, turning them over. Season with salt, pepper and 1 tsp. curry, keep warm
3
Rinse the prawns and pat dry. Heat 1 tbsp. clarified butter in the frying fat. Fry the prawns and garlic for 3-4 minutes, turning them over. Season with salt and pepper. Take out and sprinkle with lemon juice
4
Sweat 1-2 teaspoons curry in the frying fat. Deglaze with 1/4 l water. Add peas, cover and cook for about 5 minutes. Season to taste with salt, pepper, curry and chilli. Whip cream until half stiff. Stir carefully into the sauce. Add potatoes and shrimps, heat up. Wash the mint, pluck off the leaves and sprinkle on top