Salmon curry with prawns

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 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. 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. 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. 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. 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. 5

    Pour the rice into 4 oiled ramekins and turn out onto 4 plates. Add salmon-curry and garnish with coriander.

Nutrition Facts

KCAL
580 kcal
CARBS
44 g
FATS
31 g
PROTEINS
33 g

Categories & Tags

Main DishesheartyFish