Summary

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

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Instructions

1. Peel the potatoes and cut into cubes. Peel the onions and cut into half rings. Peel and chop the garlic.
2. 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.
3. 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.
4. 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.
5. 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.