Seared tuna on spicy risotto

For ➋

1  garlic clove, peeled & crushed

2 tbs olive oil

2 x 200 g tuna steaks

2 tbs olive oil

300 g risotto rice

5 spring onions, chopped

6 chestnut mushrooms, chopped

2 pinches chilli flakes

2 pinches  curry powder

20 cl white wine

80 cl fish fumet or chicken stock

sea salt & pepper, freshly ground

10  cherry tomatoes

2 tbs olive oil

1 lime, quartered

Preheat the oven to 200°C.

Mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.

For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 m. Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock. Bring the mixture to a simmer and gradually add the fumet or stock continuously stirring for 18-20 m until the rice is creamy and tender.

In the meantime, place the tomatoes into a roasting tin, drizzle over the oil and season. Roast in the oven for 6-8 m.

Sear the marinated tuna in a hot chargrill pan for 1 m on each side or until browned all over and pink in the middle. Remove from the pan to rest.

To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top. Arrange the roasted tomatoes over the tuna and garnish with half a lime.

Chicken curry with cauliflower

For ➍ 

25 g old ginger (peeled & diced, about thumb size) 

3 cloves garlic (peeled & crushed) 

120 g red onion (peeled & diced, about 1 large) 

½ tbs chili flakes (or 1 to 2 fresh red chilis, sliced) 

4 tbs curry powder 

4 tbs water 

600 g chicken drumsticks (4 pieces) or thigh meat, cut in bite-size cubes 

3 tbs oil 15-25 cl water** 

20 g coconut cream or coconut milk 

1 cauliflower, cleaned, washed & portioned in florets 

1 carrot, sliced 

salt 

Peel and roughly chop onion, garlic and ginger. Blend in a food processor into a fine paste. Add water to curry powder. Stir to form a paste. Add in the onion-garlic-ginger and mix into the curry paste. Rinse and drain the chicken parts. Add in ⅔ of the curry paste. Mix well and marinate for at least 2 h.* 

Fry the remaining curry paste in oil until fragrant and colour has darkened.* Fry the chicken for another 5 m, flipping the chicken frequently.
  Add water**, followed by coconut cream and bring to a boil.  

Add cauliflower florets and carrot.
 Simmer for 25-35 m..

*Omit the marinate fase. Brown the chicken and set apart. Add all of the paste to the pan and cook a few m until fragrant. Add the chicken. 

**Add some more water when curry tends to dry out.

Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Spinach & minced meat curry

For ➍ 

450 g fresh spinach 

1 ts salt for cooking spinach 

1 tbs salad oil or olive oil 

300 g minced meat 

1 onion, finely chopped 

2 cloves garlic, finely chopped 

3-4 tbs curry powder 

1 red chilli, cut into small pieces 20 cl water 

1 ts salt for seasoning 

4 tbs ketchup 

2 tbs Tonkatsu sauce or 1 tbs Worcestershire sauce 

4 servings rice or naan 

4 boiled eggs (optional) 

Wash the spinach and drain the water. Boil plenty of hot water and add 1 ts salt. Put spinach in boiling water, submerge the spinach and boil for about 1 m. Immediately soak in cold water after boiling. When it cools, transfer it to a cutting board and cut it into 1 cm width. Then squeeze the spinach to drain excess water and set aside. (if you don’t cook curry immediately, keep it in the fridge until required). 

Heat 1 tbs of oil in a frying pan over medium heat, add chopped onions and garlic and fry. When they become soft, add minced meat and fry. When the color of the meat changes, lots of fluid and fat will come out. Absorb it with kitchen paper. Add curry powder and red chili and fry until the curry aroma comes out. Pour 20 cl of water and add salt, ketchup, tonkatsu (or Worcestershire) sauce. After boiling, cover and simmer over low heat for about 15 m. Take the lid off and cook for 5 m. 

Add spinach* to the curry and mix gently, and cook for 5 m. Serve with rice or naan. 

*Before adding spinach, if the curry is too watery, cook for an additional 5 m to reduce excess water. *About seasoning: at first, add less than the amount stated in the recipe, check the taste, and then add if it is not enough. 

-okawarishitene-

Risotto with prawns & zucchini

For ➍
400 g risotto rice
1 l chicken stock (or fish stock )
1 onion, cut into fine pieces
olive oil
16 big shrimps (scampi)
1 large zucchini, cut into 3 mm slices
1 tbs mild curry

a splash of lemon juice
[Parmegiano cheese, grated
60 g butter***]

Clean the shrimps by removing the intestine through a notch. Fry the shrimp in olive oil and add 1 tbs of mild curry, salt and pepper*.  Bake for 3-4 m**. When ready, remove the shells, and cut into bite-size pieces***.
Put some olive oil in the pan and cook the sliced zucchini for about 6 m.
Fry the onion in olive oil for 3 m, without browning. Add the rice and stir so that each grain of rice is surrounded by a shimmering layer of oil.
Pour a ladle stirring hot chicken broth or fish stock over it.
Let it boil quietly, stir and add each time the moisture has evaporated a ladle of broth.  Adjust salt & pepper after 10 m. Add some fresh lemon juice***. 5 m before the end of the cooking time (about 20 m), add the zucchini and shrimps and stir.
Remove from heat.
[Add the butter*** and cheese***] Finish with some broth, to make it moist and smooth. Serve on warm plates.

*Or prepare a marinade: 2-3 tbs of olive oil with 1-1.5 tbs of mild curry or vadouvan. Marinade for 15 m.
**Grilling is a good alternative.
***Optional. Remove [] ingrdients for heart-friendly version

Read the tip on making a quick risotto.

Chicken with curry dressing & steamed vegetables

For ➍
4 chicken fillets
2 ts curry powder
4 tbs sunflower oil
1 bunch carrots, peeled
200 g sugar snaps
½ small cucumber
½ lime
1 ts stock powder
2 scallions in rings

Rub the chicken fillets with salt pepper and ½ of the curry powder. Then brush with 1 tbs of oil. Place the chicken fillets in a steam basket.
Place the carrots and sugar snap juices in the other steam basket. Boil a water in the steam pan. First place the steam basket with chicken on the pan and then put the steam basket with vegetables on it. Put the lid on and steam the vegetables and chicken for 15 m.
In the meantime, cut the cucumber in 2 halves and scrape out the seeds with a spoon. Cut the cucumber halves diagonally into 1 cm pieces. Add the cucumber pieces to the vegetables in the steam pan and steam the vegetables for another 5 m.
Thinly grate the green zest of the lime and squeeze the fruit. In a small bowl, dissolve the broth powder in 10 cl of boiling water. Beat the broth with the remaining oil and curry powder into a dressing. Stir in the lime zest and spring onion and add lime juice, salt and pepper to taste.
Divide the vegetables and chicken fillets over 4 plates and spoon the dressing over the vegetables. Delicious with boiled potatoes.

Haddock with cauliflower & romanesco

For ➋
2 mini romanescos*
2 mini cauliflowers*
400 g haddock fillets
2-3 tbs goat cheese
1 tsp curry
1 tsp turmeric

Wash the vegetables. Cut a cross in the base. Bring water to boil in a steamer. Steam uncut vegetables for 3-4 m.
Meanwhile, steam the fish in microwave (about 1 m per 100 g). When ready, sprinkle with pepper and salt.
Mix 2-3 tbs of cheese with the curry and turmeric. After removing the vegetables rom the steamer, put a suitable cup with the cheese in in the steamer for 1 m.
Serve the fish alongside with the vegetables and the curry mix on 2 plates.

*Use larger cabbages and cut them in florets.

Quick risotto

For ➊
30 g rice
10-15 cl water
⅓ cube chicken broth or fish fumet
1 ts curry powder
½ onion
125 g mushrooms
100 g cod, frozen
1 tbs coconut milk or cream*

Bring the water to the boil with the rice and the chicken stock cube. Add the curry powder.
Cut the onion and the mushrooms into small pieces. Add them to the rice. Put the lid on the pot. Let it cook for 5 m.
Cut the deep-frozen cod into large pieces and add them to the mixture. Cook for another 5 m.
Remove the lid from the pot and set the fire to the lowest setting. Add the cococonut milk and let it cook for another 5 m without lid.
Stir well and serve.

*Optional
**Add peppers or peas for some colour. Replace the cod with salmon, polak ... or any other fish. Or try with ⅓ can chickpeas, quorn fillet or a fried egg. Also tasty with pieces of parma ham or beef or chicken cubes that you add in the end.

Thai vegetables curry @ wok

For ➍
350 g broccoli & cauliflower
250 g green beans, broken
2 ts Thai curry powder (or curry paste)
40 cl coconut milk
180 g tofu, cubed
300 g rice
2 onions, diced

Boil rice.
Heat 2 tbs of olive oil in a wok. Bake tou for 1 m on high heat. Discard from wok.
Add 1 tbs of olive oil. Fry onions for 1 m.
Stir-fry broccoli,cauliflower and green beans for 2 m.
Add curry powder and coconut milk.
Lowerheat and cook vegetables for 6 m.
Add tofu.
Season. Serve with rice.

Lamb & fennel

For ➍
1 large fennel bulb
1 onion
4 slices of leg of lamb, 150 g each
salt & pepper
butter
1 tbs of curry powder
50 cl pastis*
20 cl sour cream

Cut the stalks of the fennel. Keep the green for garnish. Cut bulb into cubes of 1x1 cm.
Peel the onion and cut into cubes of 1x1 cm.
Add salt and pepper to the slices of meat.
Melt butter.
Bake the meat rosey (or done at 3 m each side). Remove from skillet.
In the butter, fry the fennel and onion for about 5 m.
Add the curry powder. Add the pastis*.
Add sour cream. Cook into a smooth sauce.
Serve the meat on a hot plate and add the sauce. Decorate with fennel greens.
Serve with fresh rice and a glass of dry white wine like Muscadet.

*Replace with ½ tbs of aniseed or cumin.

Quick prawn curry

For ➋
250 g large prawns
20 g butter
4 cloves of garlic, crushed
1 ts curry
2 witloof endives, sliced
2 tbs of chives

Wash and dry the prawns.
Heat the butter and garlic. Add the curry.
Add the prawns. Bake 2-3 m on each side.
Add the sliced endives. Cook for 1 m longer. Add a dash of whiskey, bourbon or pernod, if wanted, or lemon juice.
Sprinkle with chives. Serve with garlic bread.

Mouclade charentaise (French mussels with Pineau)

For ➍
1.5 kg moules de bouchot*
1.5 shallot
½ clove garlic
½ bouquet garni
15 cl Pineau des Charentes**
30 g butter
3.5 g curry powder (or curry paste)
½ egg yolk
65 g double cream
½ bush flat parsley

Remove the threads between the mussels, then wash in two baths of cold salted water. Keep them cold.
Wash and pluck the parsley, then chop finely.
Peel and chop the shallots. Crush the garlic with the palm of the hand.
Melt the butter in a casserole. Add the shallots, the crushed garlic clove and bouquet garni. Once the shallots are translucent, add the Pineau.
Put the mussels in the pot, cover and increase heat. Then cook for 2 m. Stop cooking from the time the mussels are open.
Filter the mussel juice, add curry and reduce by ⅓. Arrange the mussels in their lower shells in a baking dish.
Preheat the oven to 200°C.
Mix the egg yolks and cream. Mix with the mussel juice without bringing it to a boil. Add chopped parsley and adjust the seasoning.
Pour over the mussels, then bake at 200°C for 4 m.
Serve immediately.

*Use North Sea mussels instead.
*Use white wine instead.

Maze kare (Japanese dry meat curry)

For ➍
250 g ground pork or beef
2.5 cm ginger root, minced
1 clove garlic, minced
1 medium onion, finely chopped
1 carrot, finely chopped
2 small green bell pepper, seeds removed and finely chopped
1 tbs vegetable oil
1 tbs butter
1-2 tbs curry powder
3 tbs ketchup
1 ts Worcester sauce
30 l chicken broth
700 g steamed sushi rice

Heat oil in a large skillet. Fry ginger, garlic, and onion until transparent on medium heat.
Add meat and fry until color changes.
Add carrot and green bell pepper in the skillet.
Sprinkle curry powder over the ingredients and stir-fry until well mixed.
Pour chicken broth in the skillet and add ketchup and Wrocester sauce.
Simmer on low heat until the liquid is almost gone. Add butter and stir well.
Adjust the flavor with salt and pepper.
Serve dry curry over steamed rice.

This curry contains less liquid than basic Japanese curry and is called dry curry in Japan. It's similar to Keema curry. Dry curry is often served on steamed rice.
Curry (karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (karē raisu), karē udon (thick noodles) and karē-pan (bread). Curry rice is most commonly referred to simply as 'curry' (karē).
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.
Curry was introduced to Japan during the Meiji era (1869–1913) by the British, at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
It was originally considered to be Western cuisine. This Western-style curry currently co-exists alongside Indian-style curry, which has become popular since the increase in Indian restaurants in the 1990s. A third style that combines these two, original curry (orijinaru karē?), is also available. Western-style curry draws its influence from stews mixed with curry powder, which were popular amongst the British Navy.
In the Kansai region, beef curry is most common, while in the Kantō region pork curry is most popular. This contrasts with South Asian curries where, due to the strong influence of Hinduism and Islam, vegetarian, chicken and lamb curries are most common.

Polynesian shrimps curry with bananas

For ➍
1 tbs oil
20 thick, unpeeled shrimps*
20 cl cream
1 tbs mild curry powder
3 tbs ground coconut
crushed parsley
2 bananas
1 tbs binder for white sauce**
salt

Mix cream and 2 bananas.

Cook the shrimp in a pan with oil or butter until they are lightly grilled. Add a little salt and 1 ts coconut, sweet curry and parsley. (Save the rest for the preparation of the sauce) to it.

Heat the banana cream in a saucepan and add the remainder of the coconut, sweet curry and parsley. Add sauce binder.* Then add the stock from the shrimp and mix.

Serve with rice.

*Double for main course.
**Replace with panko or breadcrumbs.

Chicken curry emincé

For ➍
4 chicken leg fillets, cubed or sliced
1 apple, cubed
2 tomatoes, peeled & seeded
1 onion, cut
butter
pepper & salt
2 ts curry powder
1 tbs dry white wine
1 tbs coconut milk
1 tbs Batida de Coco*
1 tbs honey
2 dl cream**

Sauté chicken in butter. Add pepper & salt. Remove from pan.

Sauté onion in the pan. Add curry. Add wine, coconut milk, honey and Batida the Coco. Mix in the cream and reduce the sauce.

Add chicken, apple and tomato.

Add pepper & salt.

Serve with coconut rice.

*Optional. You could stir in some whiskey instead.
**Or use more, slightly thickened, coconut.

Not Indian at all, this quick curry is a welcome dish with a mild flavour. Use mild yellow Madras curry.
'Curry' is an anglicized name for the Tamil word for a secondary dish eaten with rice, and flavoured with curry leaves, 'karuvapillai' in Tamil, meaning dark leaf. The word was already used in English before the conquest of India to describe a stew, flavoured with spices, and now extends to a wide array of gravy dishes with Indian spices. The commercially sold mixes for the European and American market differ by brand and origin. Curries are also to be found in other Asian countries like Burma.
Try a North Indian butter chicken for a more authentic Mogul taste.

Chicken legs with spinach & pears

For ➍
4 large chicken legs
1 cup semolina
olive oil
200 g spinach
2 pears
1 lemon
4 chicken wings
100 g butter
salt & pepper
spice mixture:
1 chicken stock cube or 1 tbs powdered chicken stock
½ ts salt
1 ts curry powder
1 ts paprika or red chili powder
½ ts ground ginger
a pinch of nutmeg
½ ts thyme

Mix all ingredients for seasoning mix. Mix just before use a little olive oil with the herbs to make a paste.

Cut the legs into 2 pieces. Place on an oven rack with a plate underneath, so the fat can drip off. Cover the top of the meat with the spice paste and sprinkle some semolina over for a crunchy effect.

Put the chicken 10 m in an oven at 190°C to form a nice crust. Reduce the oven to 140°C. Cook for 10 m more.

Chop the wings. Heat butter and fry the wings. Season with salt and pepper.

Peel the pears. Cut into thin strips (with a kitchen slicer).Wash the spinach and chop it small. Stew the pear 1 m in a little butter, add the spinach and cook. that rift. Season with salt and pepper. Add the grated rind of lemon to completely refresh.

Serve the chicken on top of spinach.

Serve with the gravy of the wings and with crispy fried, salted potato wafers.