Summary

Ingredients

• 1 tablespoon tamarind paste
• 300 g salmon fillet (s)
• 1 lemon (s), juice
• 350 g pumpkin (se)
• 3 stalks celery
• 1 red pepper (s)
• 4 spring onion (s)
• 1 clove garlic
• 1 piece (s) ginger, fresh
• 2 sprigs coriander greens, (alternatively flat leaf parsley)
• 2 tablespoon oil (peanut oil)
• 8 king prawns, (raw with tail)
• 1 tablespoon curry paste
• 400 ml coconut milk
• Salt and pepper from the mill

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Instructions

1. Soak the tamarind pulp in 3 tablespoons of warm water. Wash the salmon, pat dry, cut into cubes and drizzle with lemon juice. Peel the pumpkin, remove the seeds and internal fibers and cut the pulp into small cubes. Clean the celery and cut into ½ centimeter long pieces. Wash, clean and dice the bell peppers. Clean the spring onions and cut into rings, peel and finely chop the garlic. Peel and grate the ginger. Wash the coriander greens, shake dry and pluck the leaves off.
2. Heat the oil in a wok or in a large pan, fry the diced salmon and prawns all around, remove and set aside. Then stir-fry the pumpkin, celery and paprika for 5 minutes. Reduce the heat, stir in the spring onions, garlic and ginger.
3. Strain the tamarind pulp through a sieve, mix with the curry paste and add to the wok with the coconut milk. Let it simmer for a few minutes. Add the salmon and prawns and let them get hot. Season with salt and pepper and sprinkle with coriander leaves.