This article describes a recipe for a tomato-shrimp curry and as a bonus there are two more recipes that are quickly made!
Gently braised, the fine tomato acid develops best.
For 4 servings
4 cloves of garlic, 250 g shallots, 50 g ginger, 1 chili pepper, 5 tbsp brown sugar, 2 tbsp curry powder, 800 g tomatoes, 600 g triggered prawns, 2 tbsp brown mustard seeds, 2 tbsp oil, 6 – 8 dried curry leaves, 6 tablespoons Ketjap manis (sweet soy sauce), 200 ml tomato juice, salt, 200 ml coconut milk, 50 g peanuts, 1 ripe mango, 1 bunch coriander green
Peel and chop garlic, shallots and ginger. Clean the chilli pepper. Finely chop everything with sugar and curry in a blender. Rinse, skin and chop the tomatoes. Rinse and dry shrimp.
Lightly fry mustard seeds in a pan in the oil. Add the ginger mixture and curry leaves and sauté. Add the ketjap, tomatoes and tomato juice. Salt and simmer for about 20 minutes.
Stir in the coconut milk. Add prawns, simmer for 3 minutes.
Chop the nuts. Peel and chop the mango. Rinse and pluck the coriander. Serve curry with coriander, peanuts and mango wedges. Basmati rice.
preparation time: Approx. 40 minutes.
Per serving: Approx. 570 kcal, Fat: 31 Protein: 40 g, Carbohydrates: 31
Especially rich: Potassium, zinc, beta-carotene and lycopene.
Here you can see two other favourite recipes that show that dishes with healthy and high-quality ingredients can be quite inexpensive.
The freshest potato salad
- 1 kg waxy potatoes
- 1 / 8 L chicken broth
- 4 tsp mustard
- 2 tsp maple syrup
- 1 lemon
- 1 tablespoon white wine vinegar
- Salt with folic acid
- pepper
- ½ Cucumber
- 2 small apples
- 1 bunch dill
- 5 tablespoons rapeseed oil
Boil the potatoes in their skins and let them cool down a little. Peel and cut into warm slices or cubes. Squeeze the lemon and mix the juice with the stock, mustard, maple syrup, vinegar, salt and pepper. Mix the marinade with the potatoes and leave to stand cool for at least 2 hours. Before serving, peel cucumber, wash apples and remove seeds. Cut both into small pieces. Wash, shake dry and chop the dill. Mix with the oil and potatoes. Also very tasty: With radishes instead of apples.
The spiciest spaghetti a la bolognese
for 4 people
- 1 onion
1 medium carrot
1-2 stalks of celery
80 g lean smoked bacon
1 tbsp butter,
1 tbsp olive oil
350 g minced beef (organic)
50 ml water or red wine
1 small tin of tomatoes
1-2 tbsp tomato paste
1 clove
1 bay leaf
Salt,
freshly ground pepper,
500 g spaghetti or macaroni
Parmesan cheese
Peel the onion and carrot, wash the celery. Dice with the bacon. Heat butter and olive oil in a large pan or wide casserole, lightly fry vegetables and bacon while stirring.
Push the vegetables to the edge, then fry the minced meat crumbs in the middle (takes about 3-5 minutes). Stir in water, canned tomatoes and tomato paste, add clove, bay leaf, season with salt and pepper, then simmer covered over a low heat for about 20 to 30 minutes, then season to taste again. Meanwhile, put water in a large pot, salt well, bring to the boil, boil pasta according to instructions on the packet. Grate Parmesan cheese. Drain the pasta and serve with the sauce and cheese.
