Sweet and sour fish curry

Risotto with prawns

• 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

• 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

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.

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.