Servings: people
Calories/100g: 96.1 kcalWhy you should try it
Actually, this recipe is not particularly filling for once, but it fits quite well with the hot summer temperatures. The special twist of this dish are definitely the fruits in the curry, which work surprisingly well. The fruity flavor goes along perfectly with the richness of the coconut cream and the savoury taste of the fried onion and paprika.
Ingredients
- 200 g basmati or jasmin rice
- 800 g mangos they should be rather unripe
- 500 g bananas they should be rather unripe
- 1 green paprika
- 100 g onion
- 1 garlic clove
- 400 ml coconut milk
- 1 red chili
- 200 ml vegetable broth
- 12 coriander seeds
- 1 teaspoon curcuma
- 12 dried curryleaves (or fresh)
Instructions
- Rice. Prepare the rice according to the package instructions.
- Chop the first ingredients. Peel the onion and garlic and finely chop. Slice chili in half, remove seeds and then finely chop. Roast the coriander seeds briefly without fat and then crush them in a mortar
- Fry and add liquid. Heat up some oil in a pan and add the onion as well as garlic; fry for about 2 minutes. Add the curry leaves, curcuma and chilis and fry for another 1-2 minutes. Now, add the coconut milk, vegetable broth and crushed coriander seeds, stir, and let it simmer for about 10 minutes on low heat.
- Prepare fruits and paprika. While the curry is simmering, peel the banana and cut in about 1cm slices. Peel mango and cut in about 2cm cubes. Wash paprika and cut in small cubes, too.
- Add everything together. First, add the paprika and let it cook for about 3 minutes. Then, add the fruits and let everything simmer for another 5 minutes. Add salt and pepper to taste. Enjoy!
Nutrition
Calories: 96.1 kcal
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What do you think?Let me know how you liked it!