Stewed Gherkin Curry with Crayfish
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Stewed Gherkin Curry with Crayfish is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This stewed gherkin curry with crayfish is a surprisingly light yet satisfying dish that is a great alternative to heavy meals, especially in summer. The combination of the mild stewed gherkin, the slight spiciness of the chili and the tender crayfish meat is simply delicious. I like to make this curry when I want to cook something special without spending hours in the kitchen. The roasted almonds give the dish a nice crunch. A dash of lime juice at the end perfectly rounds off the aroma. Ideal for a light lunch or dinner!
Ingredients (14 ingredients)
-
1 kg Stewed gherkins
-
2 piece Onions
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10 g Ginger
-
1 piece red Chili pepper
-
2 tbsp Oil
-
1 tbsp Mustard seeds
-
to taste Turmeric
-
to taste Salt
-
to taste Pepper
-
400 ml Coconut milk
-
2 piece Bay leaves
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300 g Crayfish meat
-
200 g Cherry tomatoes
-
75 g Smoked almonds
Preparation (7 steps)
Prepare cucumbers, onions, ginger and chili
Peel cucumbers, halve lengthwise and scrape out the seeds. Cut cucumbers into approx. 1 cm thick slices. Peel and quarter the onions. Peel the ginger and cut into pieces. Clean the chili pepper, cut lengthwise, remove the seeds and cut into pieces.
Chop onions, ginger and chili pepper
Put the onions, ginger and chili pepper into the mixing bowl and chop for 3 sec./speed 5. Use the spatula to push down.
Sauté onions, ginger and chili pepper
Add oil and sauté for 3 min./120°C/speed 1.
Add cucumbers, mustard seeds and turmeric
Add cucumber slices, mustard seeds and turmeric and sauté for 2 min./120°C/speed 1.
Deglaze with coconut milk and season
Add coconut milk, bay leaves, salt and pepper and simmer for 10 min./100°C/speed 1/reverse rotation.
Add crayfish meat and tomatoes
Add crayfish meat and halved cherry tomatoes and heat for 2 min./100°C/speed 1/reverse rotation.
Season and serve curry
Season the curry with salt and pepper. Arrange on plates and sprinkle with chopped smoked almonds.
Finished cooking? Great! 🎉
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Created by
Anna Müller
5
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Nuts
- Mustard
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