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Indian
recipes
Recipe from
Assam
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Italian
recipes
Recipes
from Friuli
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Morecurry
recipes |
Risotto
recipes |
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Sweet and sour fish
curry
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Risotto with prawns
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- 600 GRAM COD FILLET, in large cubes
- 2 ONIONS, chopped
- 3 TOMATOES, chopped
- 200 GRAM BAMBOO SHOOTS
- 2 TBSP SUGAR
- 1 LEMON, juice and rind
- 1 TSP CHILI POWDER
- 1 TSP FENNEL SEED
- 1/2 TSP CURCUMA POWDER or GRATED ROOT
- PIECE OF GINGERROOT, grated
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- 300 GRAM
RISOTTO RICE
- 3 CUPS CHICKEN STOCK
- 1 CUP WHITE WINE
- 200 GRAM CARROTS
- 200 GRAM PEAS
- 300 GRAM PRAWNS
- BUNCH OF GREEN ONIONS, chopped
- 50 GRAM PARMESAN CHEESE, grated
- FEW LEAVES OF TARRAGON, chopped
- 4 TBSP BUTTER
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Stir fry the fennel
seeds and curcuma for two minutes. Add the onion and stir fry 3 minutes
more. Fry the fish in a separate pan on all sides for 5 minutes and
add it to the onion. Add the other ingredients, bring the mixture to
he boil and simmer for 6-7 minutes.
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Stir fry the green
onion three minutes in half of the butter. Add the rice and stir
fry 3 minutes more. Add the wine and half of the stock. Bring to the
boil and simmer without lid until almost all fluid has been absorbed.
Stir frequently. Add the remaining stock, the peas, the prawns, the
carrots and the tarragon and simmer for a total of 25 minutes, keep
stirring. Add the remaining butter and pepper and salt to taste
and stir well. Sprinkle with Parmesan cheese.
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