Fish curry, the idea of day to day on a whim
Ingredients for 4 people:
4 slices of fish (yellow hake or other fish with high slices)
8 medium / large prawns
3 diced tomatoes with skin and seeds
1 onion cut in half moon
1 sliced garlic clove
1 cm piece of peeled ginger
1 finely chopped chili pepper
2/3 of a red pepper cut into squares
juice of 1 tahiti lemon
1/2 glass (100ml) of coconut milk
1 stale roll without peel, 1 tablespoon of palm oil and 1 tablespoon butter
parsley, coriander, salt and pim kingdom to taste
1 can of peeled tomatoes in a blender (do not strain)
4 medium potatoes
Procedures to prepare it:
Peel the potatoes, cut them into medium / small cubes and place in a pan with cold water. When it boils, cook for 10 minutes or until it is starting to soften but still firm (important not to pass the point). She will finish cooking on the saute. As soon as it drains, wet with cold water to stop cooking. Knead the bread by hand and place the coconut milk on top of it. Reserve. Season the fish and shrimp with salt and pepper. Reserve.
Place the butter and oil in the pan. Add the onion. As soon as it becomes transparent, add the bell pepper, black pepper and garlic. Stir well. Add the lemon juice. Then place the tomatoes, the piece of ginger and stir. At this point put the mixture of coconut milk and bread. Stir.
Add the beaten tomato in a blender, stir, add salt and pepper to taste. Place the reserved potatoes in the stew and cook for 5 minutes over low heat and cover. Place the fish slices in the middle of the stew. Cover for 3 minutes. After that time, open the pan, turn the fish slices and place the prawns. Cover for another 3 minutes. Open the pan, stir the prawns, remove the piece of ginger, sprinkle with parsley and cilantro and serve.
Hidden meat and potatoes
Ingredients for 5 people (removable bottom form of 20cm)
G 750g pre-cooked and grated potatoes
450g desalted dried meat
2 tablespoons olive oil and 2 tablespoons butter
1 onion sliced in half moon
1 finely sliced leek stalk
2 minced garlic cloves
1 finely chopped pepper
2 tablespoons chopped parsley
2/3 cup fresh cream
1 1/2 cups of milk
G 50g butter
90g (1/2 cup + 1 tablespoon) of all purpose flour
salt, black pepper and nutmeg to taste
2 tablespoons grated parmesan cheese
Procedures to prepare it:
Cook the whole unpeeled potatoes for 10 minutes in boiling water. Drain and give a thermal shock in cold water. Peel and grate on the thick drain. Reserve. Mix the milk and sour cream in a jar. Place the butter in a saucepan over medium heat, dissolve, add the flour and stir. Add the mixture of milk and cream gradually stirring vigorously with the fouet. It will turn into a very thick white sauce. Salt, pim kingdom and nutmeg to taste. Let it warm.
Cook the dried meat already desalted in a pressure cooker for 30 min. Drain and shred the meat. In a pan with a drizzle of olive oil, place the onion and leek and stir for 5 min. Add garlic and black pepper. Then add the meat, sprinkle with a little more oil. Put the parsley and if you need salt and pepper.
Place the grated potatoes on a baking sheet. Turn the white sauce already warm on the potatoes and mix well. Grease and sprinkle with breadcrumbs. Place half of the potatoes in the bottom of the pan, place the dried meat on top and cover with the other half of potatoes. Sprinkle with grated parmesan. Place in a preheated oven at 180C for 50 minutes. If you want, you can cook the potatoes for 10 min, cool, peel them and leave them already peeled in the refrigerator until it is time to grate and set up the concealer.
Thank you