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🍽️ Cremy Shrimp Curry

537 kcal · 30 min · 4 servings

Ingredients

• 2 bell peppers (red and green)
• 150 g snow peas
• 200 g baby corn cobs (jar)
• 2 red onions
• 2 cardamom pods
• 4 cloves
• 2 allspice berries
• 0.5 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric (ground)
• 2 garlic cloves
• 20 g ginger
• 1 red chili pepper
• 2 tbsp ghee
• 75 g ground almond kernels (peeled)
• 200 ml heavy cream
• salt
• pepper (from the mill)
• 1 handful baby spinach
• 500 g tiger shrimp (ready for cooking)

Instructions

1. 1. Wash the bell pepper thoroughly.
2. 2. Remove the core and seeds from the bell pepper.
3. 3. Slice the bell pepper into thin strips.
4. 4. Trim the snow peas.
5. 5. Wash the snow peas.
6. 6. Drain the corn in a sieve.
7. 7. Peel both onions.
8. 8. Slice one of the onions into thin strips.
9. 9. Finely chop the second onion.
10. 10. Lightly crush the cardamom pods.
11. 11. Remove the seeds from the pods.
12. 12. Grind the cardamom seeds in a mortar.
13. 13. Add the cloves to the mortar.
14. 14. Add the allspice to the mortar.
15. 15. Add the coriander to the mortar.
16. 16. Add the cumin to the mortar.
17. 17. Grind all spices finely.
18. 18. Stir the turmeric into the spice mixture.
19. 19. Peel the garlic.
20. 20. Peel the ginger.
21. 21. Finely chop the garlic.
22. 22. Finely chop the ginger.
23. 23. Wash the chili.
24. 24. Remove the inside of the chili.
25. 25. Optionally remove the seeds of the chili.
26. 26. Finely chop the chili.
27. 27. Heat the ghee in a large pot.
28. 28. Sauté the spice mixture in the pot.
29. 29. Add the chopped onion.
30. 30. Add the garlic.
31. 31. Add the ginger.
32. 32. Add the chili.
33. 33. Sauté the ingredients briefly.
34. 34. Add the bell pepper strips to the pot.
35. 35. Add the onion strips to the pot.
36. 36. Sauté the bell pepper and onions briefly.
37. 37. Add the almonds to the pot.
38. 38. Pour about 200 milliliters of water into the pot.
39. 39. Pour the cream into the pot.
40. 40. Season the curry with salt.
41. 41. Season the curry with pepper.
42. 42. Simmer the curry on low heat for about 10 minutes.
43. 43. Wash the spinach.
44. 44. Remove damaged leaves from the spinach.
45. 45. Shake the spinach dry.
46. 46. Wash the shrimp.
47. 47. Pat the shrimp dry.
48. 48. Add the shrimp to the curry.
49. 49. Add the spinach to the curry.
50. 50. Add the corn to the curry.
51. 51. Simmer everything for another 5 minutes on low heat.
52. 52. Season the curry with salt and pepper to taste.
53. 53. Serve the curry with rice, for example.

Nutrition per serving

• kcal: 537
• Protein: 34 g · Fett/Fat: 36 g · Carbs: 19 g