Tahitian sea to curry
Instructions
07997 FRENCH SEA CURRY INGREDIENTS for 4 PEOPLE 400 g of raw shrimp, 2 lobster tails, 300 g of tomatoes, green peppers, 2 granny smith apples, 2 ripe mangoes, shallots, 2 cloves of garlic, 50 g butter, 2 tbsp curry, 40 g unsweetened coconut milk, 20 cl of fresh cream, herbs for garnish, salt and pepper.
Scorticate shrimp and lobster tails cut into pieces; clean the peppers and cut into rings.
Peel the apples and mangoes and slice into cubes.
In a cocotte (cast iron pot) gently fry the chopped onion and garlic; Add the curry powder, salt, pepper and stir Cook for a few seconds on high heat.
Gradually stir the coconut milk and bring to a boil.
Add the peppers, tomatoes, diced Apple and mango, and simmer for 5 minutes on low fire and covered container.
Add the pieces of lobster, shrimp and finished cooking for another 5 minutes in covered container.
Pour the contents of the cocotte in a pass and collect the cooking broth into a saucepan with the outline.
Add the cream, salt and pepper, stir well and bring to a boil.
Spread the sauce on the plates and place in each the contour, garnished with herbs.