Stuffed cucumbers with shrimp and egg curry

Name: Stuffed cucumbers with shrimp and egg curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g frozen shrimps; 100 g frozen peas; 4 Eggs (size M); 1 Onion; 2 TABLESPOONS Sunflower oil; 1 1/2 TABLESPOONS Flour; 1 TABLESPOON curry powder + something to dust; 100 ml Milk; 100 ml apple juice; 200 ml Vegetable broth; 1 collar Dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati rice; 2 Braised cucumbers (approx. 700 g each)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g frozen shrimps
100 g frozen peas
4 Eggs (size M)
1 Onion
2 TABLESPOONS Sunflower oil
1 1/2 TABLESPOONS Flour
1 TABLESPOON curry powder + something to dust
100 ml Milk
100 ml apple juice
200 ml Vegetable broth
1 collar Dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati rice
2 Braised cucumbers (approx. 700 g each)

Directions

1
Defrost shrimps and peas at room temperature. Boil eggs in boiling water for about 10 minutes until hard. Peel onion and cut into cubes. Heat oil in a pot. Sauté onion until translucent while turning.
2
Dust with flour and 1 tablespoon curry and sauté briefly. Add milk, juice and stock while stirring, bring to the boil and simmer for about 4 minutes. Prepare rice in boiling salted water according to package instructions.
3
Wash the dill, shake dry, pluck flags from the stalks and cut finely, except for a little to garnish. Peel the eggs and cut into slices. Add shrimps, peas and eggs to the sauce, bring to the boil briefly and season with salt, pepper and dill, except for a little topping.
4
Peel the cucumbers, cut them lengthwise in half and remove the seeds. Bring 100 ml salted water to the boil in a pan, add the cucumber halves and cook for about 5 minutes in the closed pan until translucent. Fill cucumber halves with ragout and arrange on plates with rice.
5
Dust with curry and sprinkle with dill and garnish.