Curry naan with shrimps
with corn salsa
Labels:
Caloriebewust
Allergenen :
Schaaldieren
•Melk (inclusief lactose)
•Gluten
•Tarwe
•Selderij
•Mosterd
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
80 gram
Garnalen
(Bevat Schaaldieren)
5 gram
Verse koriander
(Kan bevatten Selderij)
1 stuk(s)
Naanbrood
(Bevat Melk (inclusief lactose), Gluten, Tarwe)
60 ml
Kokosmelk
½ stuk(s)
Ui
70 gram
Mais in blik
1 stuk(s)
Tomaat
½ stuk(s)
Knoflookteen
½ stuk(s)
Limoen
½ zakje(s)
Kerriepoeder
(Bevat Selderij, Mosterd)
Zelf toevoegen
½ tl
Suiker
½ el
Rodewijnazijn
¼ el
Olijfolie
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2890 kJ
Energie (kcal)691 kcal
Vetten25.1 g
waarvan verzadigd10.7 g
Koolhydraten88 g
waarvan suikers18 g
Vezels10 g
Eiwitten27.3 g
Zout2.2 g
Instructies
1
- Preheat the oven to 200°C.
- Finely chop half of the onion, chop the other half into half rings.
- In a big bowl, combine the sugar, red wine vinegar, and a pinch of salt. Add the onion rings, mix well and set aside.
- Crush or mince the garlic and chop the tomatoes into cubes.
2
- Heat a small drizzle of olive oil in a frying pan over medium-high heat. Meanwhile, pat the shrimp dry with kitchen paper.
- Add the garlic and shrimp to the pan and fry for 2 - 3 minutes. Season to taste with salt and pepper.
- Remove the shrimp from the pan and set aside.
- Add half of the tomatoes and the rest of the onion to the pan and fry for 4 - 5 minutes.
3
- Bake the naan bread for 7 - 8 minutes in the oven.
- Add the curry seasoning and coconut milk to the pan. Season to taste with salt and pepper. Lower the heat, cover with a lid and simmer until needed.
- In the meantime, chop the coriander. Drain the corn and cut the lime into 6 wedges.
- Transfer the corn, half of the coriander, and the rest of the tomato to the bowl with pickled onion and add the juice of 1 lime wedge per person. Season with salt and pepper.
4
- Spread the curry over the naans and top with the shrimp.
- Add some salsa to the naans and serve the rest on the side.
- Garnish with the rest of the coriander. Serve with the rest of the lime wedges.
