GAMBAS & MANGO FRIED COUSCOUS WITH A COCONUT & CURRY SAUCE
Serves 6
Preparation : 20 min.Bake : 15 min.
- 250 g of Tipiak Premium Couscous
- 16 large gambas
- Olive oil
- 20 cl of coconut milk
- 20 cl of tomato coulis
- 2 tablespoons of lemon juice
- 3 tablespoons of orange juice
- 1 tablespoon of curry powder
- Canned mangos (425 g) or 1 large fresh mango
- Salt and pepper
Preparation
- Rinse the gambas
- Remove their heads and peel them
- In a large frying pan, brown the gambas with olive oil over low heat and season with salt. Keep aside.
- Deglaze with coconut milk, the tomato coulis, lemon juice, orange juice and curry powder
- Let it simmer on a low heat
- Meanwhile, prepare the couscous as indicated on the pack
- Incorporate the gambas and mangos away from the heat
- Put back on the heat
- Season with salt and pepper
- Pour the sauce on your dish before serving
Suggestion:
- You can add milk to the sauce if it is too thick
- You can replace gambas with prawns