Salmon curry with prawns
easy
30 mins
30 mins
Ingredients
- 200 g Basmati & wild rice
- 7-10 Tbsp Salt
- 1 Onion
- 1 Garlic clove
- 1 chili pepper
- 1 walnut-sized piece of fresh ginger
- 1 TABLESPOON clarified butter
- 1/2 TEASPOON Turmeric
- 1 can(s) (400 ml) Coconut milk
- 7-10 Tbsp Juice of 1 lime
- 7-10 Tbsp Pepper
- 400 g Salmon fillet without skin
- 12 (à 15 g) Prawns
- 7-10 Tbsp Coriander
Directions
- 1
Put rice into 400 ml boiling salted water and let it swell for 14-16 minutes in a closed pot. Meanwhile peel onion and garlic. Chop onion finely. Cut the chilli lengthwise and scrape out the seeds.
- 2
Finely chop the chilli and garlic. Peel ginger and grate finely. Heat clarified butter in a pot or large pan. Fry garlic, onion, ginger and chilli in it until transparent. Dust with turmeric and deglaze with coconut milk.
- 3
Season with salt, pepper and half of the lime juice. Let it boil down for 5 minutes at low heat. Wash the salmon, dab dry and cut into cubes. Wash the prawns and peel them except for the tail fin.
- 4
Remove the bowel. Season salmon and shrimps with salt and pepper. Sprinkle with remaining lime juice and let it simmer in coconut stock at low heat for 6-8 minutes. In the meantime, drain the rice if necessary and let it drip off.
- 5
Pour the rice into 4 oiled ramekins and turn out onto 4 plates. Add salmon-curry and garnish with coriander.
Nutrition Facts
580 kcal
44 g
31 g
33 g
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