Spicy prawn-tomato-curry and cucumber-raita and basmati rice
very easy
30 mins
30 mins
Ingredients
- 200 g Cucumber
- 200 g Whole milk yoghurt
- 200 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Sugar
- 200 g Basmati rice
- 4 TSP Curry
- 16 large, raw shrimps ; (without head and shell)
- 20 g Ginger Tuber
- 2 Garlic cloves
- 8 fleshy tomatoes
- 3-4 Stem(s) Coriander
- 4 TABLESPOONS Cashew nuts
- 2 TABLESPOONS Oil
- 2 TEASPOONS Cumin
- 400 ml Vegetable broth
Directions
- 1
Wash, clean and finely dice the cucumber. Mix yoghurt and crème fraîche. Add cucumber cubes, season with salt, pepper and sugar. Chill the dip
- 2
Prepare 2 portions of rice in boiling salted water according to package instructions, adding 1 teaspoon of curry to 1 portion
- 3
In the meantime remove the intestines from the shrimps. Wash the shrimps and pat them dry. Peel ginger and garlic and chop finely. Wash and halve the tomatoes and remove the stalk. Dice the tomatoes. Wash coriander, shake dry and chop finely, except for a few leaves for garnishing. Roast the cashew nuts in a pan without fat, turning them golden brown, take them out, let them cool down a bit and chop them coarsely
- 4
Heat the oil in a pan. Fry the prawns in it while turning, over high heat until golden brown. Remove from the pan. Sauté ginger, garlic, cumin and 3 tsp. curry in a frying pan while stirring. Add broth and tomatoes and simmer for 8-10 minutes. After 6 minutes add prawns and chopped coriander. Season to taste with salt and pepper
- 5
Drain the rice and arrange on plates together with the prawn curry. Sprinkle with cashew nuts. Garnish with coriander leaves. Add dip
Nutrition Facts
710 kcal
59 g
32 g
49 g
More Delicious Recipes
