Shrimp with Curry Sauce and Flatbread

Ingredients

• 1 large onion
• 1 Garlic clove
• 3 butter
• 2 flour
• 2 curry powder
• 2 tsp turmeric
• 0.25 l chicken broth
• 1 Banana
• 4 cream
• Salt
• freshly ground white pepper (ground)
• Ginger powder
• 1 lemon juice
• 500 g larger shrimp (pre‑cooked)
• 2 parsley
• 400 g wheat flour type 1050
• flour (for the work surface)
• 2 tbsp soft ghee (or clarified butter)
• 1 tsp salt

Instructions

1. 1.

   Peel and finely chop onion and garlic, then sauté in butter until translucent. Stir in flour, turmeric, and curry powder, deglaze with hot chicken broth and water, and simmer gently for about 5 minutes. Mash the peeled banana with a fork and fold into the sauce. Whisk in cream and season the sauce with salt, pepper, lemon juice, and a pinch of ginger powder. Clean and rinse shrimp, pat dry, add to the sauce, and warm through. Sprinkle curry with parsley and serve immediately hot with naan bread.

2. 2.

   In a bowl, combine flour, ghee, salt, and 225 ml water; knead into a soft, smooth dough and work it for several minutes until elastic. Shape the dough into a ball, cover, and let rest for about 20 minutes.

3. 3.

   Divide the dough into roughly 15 equal pieces, shape each into small balls, then roll out on a floured surface to thin, round discs about 1–2 mm thick (suitable for pan cooking).

4. 4.

   Heat a pan, bake each disc one by one for about 1 minute, flip and finish baking until golden brown.

5. 5.

   Remove from heat and keep covered warm. (Prepare flatbread just before serving.)