Fish curry 

Fish curry is a dish to share, even in a romantic dinner for two. Its aroma and velvety texture are aphrodisiacs and the Venus rice side dish makes it more exotic and elegant. A tasty and light main course, to be customized with your favorite curry spice blend, for aromaticity or spiciness. 

INGREDIENTS

  

300 g hake in slices

350 g gurnard in slices

200 g salmon slices

300 g monkfish slices

12 king prawns

1 carrot

2 medium onions

1 celery stalk

1 tbsp tomato puree

2 tbsp curry

3 boiled potatoes

6 tbsp extra virgin olive oil

12 slices of homemade bread toasted in the oven

1 tbsp cornstarch

chives

Pepper

GUIDELINES

 

Wash and trim the vegetables, chop them finely and fry them in a saucepan (preferably earthenware) with oil. Add the fish steaks and cook for 5 minutes (except for the prawns). Season with salt and pepper, then pour in 800 ml of fish stock, curry and tomato puree.

Cover with a lid and simmer for 40 minutes over low heat. Move away from heat; When the fish is lukewarm, blend everything with the peeled potatoes. Pass the mixture through a chinois or, better, through a sieve. Put back on the heat and add the cornstarch diluted separately in a glass of cold water. Cook the fish puree for about ten minutes, then add the prawns that should not cook for more than 5 minutes. Serve the soup piping hot, sprinkled with chives and garnished with the croutons tucked into the bowl in which you will serve the fish curry.