Black Tiger prawns with green cabbage, rutabaga, tikka masala and naan bread

Name: Black Tiger prawns with green cabbage, rutabaga, tikka masala and naan bread
Ingredients: 5 units.items Star anise; 1 Cinnamon stick (broken); 3 units.items Clove; 0.5 rutabaga; 3 g Coriander seed; 3 g Peppercorns; Neutral oil; 0.5 Savoy cabbage; Butter; Vegetable stock; 150 g Tikka Massala; 200 ml Coconut milk; 200 ml Vinegar; 200 ml Water; 425 ml Peeled tomato; 200 ml Sugar; 4 units.items Star anise; 350 g Red onion; 1 Cinnamon stick; 4 g Coriander seed; 175 ml Water; Oil; 250 g Naan mix garlic-coriander; Coriander; 250 g Black Tiger prawns

Black Tiger prawns with green cabbage, swede and tikka masala, coriander, red onion and naan bread. The approximate cost per person is €3.20.

Ingredients

5units.itemsStar anise

1Cinnamon stick (broken)

3units.itemsClove

0.5rutabaga

3gCoriander seed

3gPeppercorns

Neutral oil

0.5Savoy cabbage

Butter

Vegetable stock

150gTikka Massala

200mlCoconut milk

425mlPeeled tomato

200mlVinegar

200mlWater

200mlSugar

4units.itemsStar anise

350gRed onion

1Cinnamon stick

4gCoriander seed

175mlWater

Oil

250gNaan mix garlic-coriander

Coriander

250gBlack Tiger prawns

Preparation

Wash the rutabaga, wrap it in aluminum foil with some oil, salt, and the spices.
Cook the rutabaga for about an hour at 180°C in the oven.
Cut the rutabaga into cubes of 1.5 by 1.5 cm.

Halve the green cabbage and braise in vegetable stock with butter until just under al dente.
Cool down and cut the half cabbage into four wedges.

Blend the coconut milk, peeled tomatoes, and tikka masala into a smooth sauce.
Season with pepper, salt, and lime juice.

Briefly toast the spices and deglaze with water and vinegar.
Add the sugar and cook until dissolved.
Let the marinade cool completely.
Cut the red onions into wedges and vacuum seal them with the marinade.
Let marinate for 12 hours.

Prepare the naan bread according to the instructions on the package.
Make balls of 50 grams each.
Brush them with garlic butter.

Roast the rutabaga, cabbage, and shrimp together in the oven for about 10 minutes at 180°C.
Sprinkle the coriander and red onion over and serve with the sauce.