biryani

What a combination of flavors!

  • basmati rice (400g)
  • 2 white onion, diced
  • a few cloves of garlic, crashed
  • a thumb-sized piece of ginger, grated
  • a glug of oil
  • a knob of butter
  • a big handful of cashew nuts
  • a big handful of sultanas
  • 400g of prawns
  • 6 cardamom pods
  • 4 star anise
  • 6 cloves
  • 2 stick of cinnamon
  • 2 tsp cumin seeds
  • 2 bay leaf
  • 2 tsp of turmeric
  • 4 red onions, peeled
  • bunch of fresh coriander, chopped

Heat the oil and butter in a frying pan and add the cashew nuts. Fry until begin to brown.
Add the onion, garlic and ginger,  Cook until soften. Add the sultanas, prawns and all spices. Mix with cooked rice and cook for 10 minutes in an oven (180C). Eat  with caramelised red onions. More details here

Thai red shrimp curry

One of our favorite dishes! By Jamie Oliver.

  • juice from half a lemon
  • 1 fresh red chilli
  • 2 cloves of garlic
  • a bunch of fresh coriander
  • 2 jarred red peppers in oil
  • 1 heaped tsp tomato puree
  • 1tbsp fish sauce
  • 2tbsp soy sauce
  • 1tsp sesame oil
  • 2cm piece of fresh ginger, grated
  • 200g sugar snap peas
  • 220g small cooked shrimp
  • 1 x 400g tin of coconut milk

Make a curry paste in a food processor by mixing chili, lemon juice, garlic, coriander, peppers, tomato puree, fish sauce, soy sauce, sesame oil, and ginger. Put the paste into large pan and add supar snap peas and shrimps. Cook for few minutes. Add cocconut milk.Stir as it melts down. Eat with rice.

 

curry shrimp salad

salad:

  • small lettuce, chopped
  • 1 – 2 red bell peppers, chopped
  • 3 small cucumbers, chopped
  • 1 red onion, sliced
  • 2 corn cobs, cooked, corns removed from cob
  • 200g shrimp

dressing:

  • 8 Tbs natural yogurt
  • 4 Tbs mayonnaise
  • 1 Tbs mustard
  • 1 Tbs white vinegar
  • 1 tsp curry
  • salt