Tahitian sea to curry

07997 FRENCH SEA CURRY INGREDIENTS for 4 PEOPLE 400 g of raw shrimp, 2 lobster tails, 300 g of tomatoes, green peppers, 2 granny smith apples, 2 ripe mangoes, shallots, 2 cloves of garlic, 50 g butter, 2 tbsp curry, 40 g unsweetened coconut milk, 20 cl of fresh cream, herbs for garnish, salt and pepper.

Scorticate shrimp and lobster tails cut into pieces; clean the peppers and cut into rings.

Peel the apples and mangoes and slice into cubes.

In a cocotte (cast iron pot) gently fry the chopped onion and garlic; Add the curry powder, salt, pepper and stir Cook for a few seconds on high heat.

Gradually stir the coconut milk and bring to a boil.

Add the peppers, tomatoes, diced Apple and mango, and simmer for 5 minutes on low fire and covered container.

Add the pieces of lobster, shrimp and finished cooking for another 5 minutes in covered container.

Pour the contents of the cocotte in a pass and collect the cooking broth into a saucepan with the outline.

Add the cream, salt and pepper, stir well and bring to a boil.

Spread the sauce on the plates and place in each the contour, garnished with herbs.