Ingredients
- 100 g Schalotten
- 1 rote Chilischote, frisch
- 1 Bund Koriander
- 20 g Ingwer, frisch
- 2 Knoblauchzehen
- 40 g Sesamöl, geröstet
- 2 TL Kreuzkümmel, gemahlen
- 1 EL gelbe Currypaste
- 1 TL Salz
- 200 g rote Paprika
- 70 g Tomatenmark
- 1 Dose Kokosmilch
- Öl zum Braten
- 200 g Topinambur
- Salz
- Curry
- 700 g Tiefseegarnelen, TK
- 1 EL Zitronensaft
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