Salad with shrimp curry and fried watermelon
1 tsp curry
1/4 cup + 1 tablespoon olive oil
approximately 150g. boiled shrimps
2 cucumbers (sliced thin)
2 tablespoons coarsely chopped mint
1 tablespoon lime juice
salt and freshly ground black pepper to taste
400g. watermelon without skin (cut into flat triangles)
sugar, for sprinkling
approximately 200g. Corn salad
1/2 cup whole milk yogurt in the Greek style
1/4 cup roasted salted pistachios (peel and chop)
In a medium bowl, combine the curry and 1 tablespoon of olive oil. Add the prawns and stir and refrigerate for 1 hour.
In another medium bowl, combine cucumber, mint and lime juice and season with salt and pepper. Cover and refrigerate.
Heat a frying pan. Sprinkle each side of a piece of watermelon sugar. Fry over high heat for each side, until golden brown, about 2 minutes.
In a skillet, heat 2 tablespoons of oil. Add shrimp, season with salt and pepper. Fry over moderate heat for about 1-2 minutes on each side.
Add corn salad and the remaining 2 tablespoons of olive oil in cucumbers, season with salt and pepper.
In a small bowl pour yogurt and sprinkle with salt. Put a spoonful of yogurt into portions plate, put fried watermelon and shrimp. Pour shrimp curry sauce straight from the pan. Put a spoonful of cucumber salad and sprinkle with pistachios. Serve immediately.