John Myers
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Shish Kebab Pan with Curry Sauce
The perfect shish kebab pan with curry sauce recipe with a picture and simple step-by-step instructions.
Shish kebab pan:
- 200 g Pork tenderloin
- 200 g Mushrooms
- 1 Onion approx. 150 g
- 1 Red bell pepper approx. 150 g
- 2 tbsp Oil
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
Currysauce:
- 1 Onion approx. 50 g
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 tbsp Oil
- 100 ml Fresh pressed orange juice
- 200 ml Vegetable broth (1 teaspoon instant)
- 100 g Tomato ketchup
- 1 tbsp Mild curry powder
- 1 tsp Sugar
- 2 tbsp Creme fraiche Cheese
Serve:
- 2 Stalk Basil for garnish
- Walnut bread or baguette as a side dish
Shish kebab pan:
- Clean and wash the pork fillet, pat dry with kitchen paper and cut into slices. Clean / brush and quarter the mushrooms. Peel and cut the onion into eighths. Clean and wash the peppers and cut into diamonds. Heat the oil (2 tbsp) in a pan and fry the pork fillet slices / stir-fry, add the vegetables (onion wedges, peppers and mushroom quarters) and sauté / stir-fry. Season with sweet paprika (! Teaspoon) and mild curry powder (1 teaspoon).
Currysauce:
- Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Halve the orange and squeeze well. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the oil (1 tbsp) in a pan, stir-fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Deglaze / pour in the orange juice (100 ml) and vegetable stock (200 ml / 1 teaspoon instant), stir in the tomato ketchup (100 g) and add mild curry powder (1 teaspoon), sugar (1 teaspoon) and crème fraîche (2 teaspoons) Spice up. Let everything boil down slowly until thick.
Serve:
- Spread the shish kebab pan on 2 plates, spread the curry sauce over it and garnish with basil, serve. Serve with walnut bread or baguette
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