DinnerBooks
Classic Foxes Indiane

Classic Foxes Indiane

Cooking Time30 m
Ingredients12
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
Foxes Indiane is a simple but heavily rice castle where shrimp and peppers can sink into a sauce with curry, cream and tomato. It fills the kitchen with a warm, spicy fragrance and goes nice to do a little hotter if you want. A pinch of cayenne pepper is far enough to give it extra sting.

Ingredients

4 servings
  • Step: 1
    4 serving rice or other gry
  • Step: 2
    2 pc peppers (referred to red and/or yellow)
  • Step: 3
    1/2 pc purjolök or yellow onion (1/2 purjo equals 1 onion)
  • Step: 4
    2 tsk curry
  • Step: 5
    1 msk butter
  • Step: 6
    2 pc garlic gaps
  • Step: 7
    2 msk tomato puré
  • Step: 8
    1 pc crushed tomatoes
  • Step: 9
    2 1/2 dl between
  • Step: 10
    salt
  • Step: 11
    pepper
  • Step: 12
    400 g frozen scaled shrimp

Instructions

  • Step: 1
    Tina shrimp (if frozen is used).
  • Step: 2
    Cook the rice as directed on the packaging.
  • Step: 3
    Admire and squeeze the peppers and the purjo onions.
  • Step: 4
    The mills and curry are rapidly in the food fat. Add pressed garlic, tomato puree and tomato crush (see tips). Let's sing about 5 minutes. Stir down the cream and flavors with salt and pepper. Mix in the shrimp and let everything get hot. Don’t cook because the shrimp will be sega.
  • Step: 5
    For serving: Serve the shrimp with rice.

Näring

Calories540kcal
Carbohydrates59g
Fat21g
Protein26g
Serving Size4serving

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