Curry rice with shrimp, peppers and pineapple

Ingredients for 4 servings:

• 250 g rice
• 20 shrimp(s), frozen
• 1 small onion(s), red
• 4 pointed peppers
• 1 small pineapple
• 1 small chili pepper(s)
• 20 g ginger root
• 4 tbsp curry powder
• 200 ml water
• some lime juice
• some salt and pepper
• some nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Thaw the prawns and cook the rice in salted water for about 10 minutes. Then drain and let the steam evaporate. Slice the onion. Wash, trim, and slice the bell peppers. Peel and quarter the pineapple. Cut out the core and cut the flesh into pieces. Finely slice the chili pepper. Peel and finely dice the ginger. Heat a little oil in a pan or wok. Sauté the onions, ginger, chili, pineapple, and bell peppers. Sprinkle with curry powder and deglaze with the water. Stir in the rice and simmer for about 5 minutes. Add the prawns and simmer for about 5-8 minutes. Season to taste with salt, pepper, nutmeg, and lime juice.