Roasted Potato Curry with Prawns
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g shrimp (s), peeled, (fresh or frozen)
- 1 kg potato (s), waxy
- 2 onions)
- 2 cloves garlic
- 200 g peas, frozen
- 100 ml cream
- 4 tablespoon clarified butter
- 3 teaspoon curry
- salt and pepper
- Lemon juice
- Mint, fresh or parsley
- Chili powder
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes. Peel the onions and cut into half rings. Peel and chop the garlic.
- Heat 3 tablespoon clarified butter and fry the potatoes and onions for 15 minutes while turning. Season with salt, pepper and 1 teaspoon curry, keep warm.
- Rinse the prawns and pat dry. Add 1 tablespoon clarified butter to the previous frying fat and heat. Fry the prawns and garlic for 3-4 minutes, turning. Season with salt and pepper. Take out and drizzle with lemon juice.
- Sweat 2 teaspoons of curry in the remaining frying fat. Deglaze with a good 1/4 liter of water. Add the defrosted peas and cook covered for approx. 5 minutes. Season to taste with salt, pepper, curry and chilli. Whip the cream until it is half stiff and stir carefully into the sauce.
- Add the potatoes and prawns and heat again, but do not boil any more. Season a little more. Scatter mint or parsley leaves on top and serve immediately.
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