Shrimp curry

Ingredients for 2 servings:

• 1 mango(s)
• 1 stalk(s) leek
• 1 piece(s) ginger, walnut-sized
• 250 g scampi, frozen, thawed and rinsed
• 200 g cream
• 1 tbsp vinegar (mango vinegar)
• 3 tbsp olive oil (orange olive oil)
• 1 bulb(s) of fennel
• 1 tsp fennel seeds
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp honey
• 1 tsp curry powder
• 2 cm curry paste, yellow mild
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the orange olive oil in a large pan. Briefly fry the scampi on both sides in the hot oil. Remove from the pan and set aside. Crush the fennel, coriander, and cumin seeds in a mortar and pestle, peel and finely chop the ginger, and slice the leek. Roast everything together in the pan with the curry paste. Add the honey and sliced ​​fennel, deglaze with the mango vinegar and cream, season with salt, and simmer for 10 minutes. Dice the mango and add it to the vegetables. Add the juice and squeeze out the pit over the pan. Bring everything back to a boil, then add the scampi and let it warm through. Serve with rice and a glass of white wine.