Mango curry vegetables with Black Tiger Prawns

Ingredients for 3 servings:

• 1 carrot(s)
• ½ mango(s)
• 2 spring onions
• 1 bell pepper(s), red or yellow
• 100 g mushrooms
• 9 shrimp(s) (Black Tiger Prawns)
• 2 tbsp lemon juice
• 1 tsp curry
• 100 ml cream
• 50 ml whole milk, 3.5%
• 1 sprig(s) rosemary
• 1 clove(s) garlic
• 2 tbsp coconut oil
• 1 tbsp soy sauce
• Salt and pepper, black
• 10 cherry tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel and wash the tiger prawns. Cut the vegetables into approximately 1 cm pieces. Leave the cherry tomatoes whole. Prepare the garlic in a press. Peel the mango and also cut it into 1 cm pieces. Heat the coconut oil in a saucepan to level 8 out of 10. Fry the prawns on both sides. Add the carrots, bell peppers, spring onions, mushrooms, and garlic. Turn the vegetables and prawns constantly but gently until they develop a roasted aroma. Once nicely browned, reduce the heat to level 5 out of 10. Deglaze with the cream and milk. Add the lemon juice and soy sauce. Also add the mango and curry powder, along with salt and pepper to taste. Add the rosemary sprig and cover, then simmer gently for about 15 minutes. Remove the rosemary sprig. Stir well and season the sauce with salt and pepper. Add the cherry tomatoes and simmer gently for another 20 minutes. Rice is a recommended side dish.