Shrimp curry in half a pineapple

Ingredients for 2 servings:

• 1 cup basmati rice
• 1 package of marinated shrimp
• 1 banana(s)
• 1 can of tangerine(s)
• 1 can coconut milk
• 1 spring onion(s)
• 1 tomato(s)
• ½ can cashew nuts
• 1 pineapple
• 1 garlic clove(s)
• salt and pepper
• curry powder
• chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with basmati rice

Cook the rice according to the package instructions. Brown the shrimp in a deep pan over medium heat, turning occasionally. Meanwhile, open the cans. Slice the banana, finely chop the tomato, and finely chop the garlic and spring onions. Deglaze the shrimp with the mandarin oranges and their juices. Add the coconut milk, cashew nuts, and the chopped ingredients. Season with salt, pepper, curry, and chili. Simmer with the lid open for about 10 minutes. If you prefer the nuts crunchy, add them near the end and reduce the salt when seasoning. Meanwhile, halve the pineapple with a serrated knife and scoop out the flesh. Add a little of it to the curry. The rest makes a great dessert with vanilla ice cream, mint, and fig vinegar. Drain the rice well and fill half of the pineapple with it, then top with the shrimp curry. If you like, you can garnish with a few cilantro leaves.