Frutti Di Mare in Vegetable Curry

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 cup brown rice, (30 g)
  • 2 cup water
  • 1 teaspoon chili powder
  • 250 g seafood, frozen food, frutti di mare
  • Wine, white, dry
  • 1 bay leaf
  • 500 g soup veetables, frozen / other
  • 1 ½ teaspoon vegetable broth, granulated, frugola
  • 350 ml wine, white, dry / water
  • 30 g iner
  • 1 teaspoon curry, without salt
  • 5 grains pepper, ground in a mortar
  • 1 teaspoon coriander, ground in a mortar
  • 3 tablespoon sunflower seeds / roasted cashew nuts
  • 5 tablespoon desiccated coconut, roasted
  • 1 clove garlic
  • 1 banana (s)
  • 1 tablespoon cane sugar
  • 1 pinch (s) salt
  • 0.5 tablespoon ½ cinnamon, ground
  • 4 cl soy sauce (Tamari)
  • Fat, for three one-liter refractory molds
  • Wine, white, good dry or rice wine
  • Seasoned Salt
Frutti Di Mare in Vegetable Curry
Frutti Di Mare in Vegetable Curry

Instructions

  1. Cook brown rice with chili powder on low heat for approx. 35 minutes + allow to swell for approx. 10 minutes.
  2. Frozen soup vegetables with frugola + approx. 15 g finely weighed ginger and curry without salt in 350 ml, approx., Dry white wine / boil water. The vegetables should be covered approx. 2/3 high, let the liquid boil down or until the vegetables are firm to the bite.
  3. Cover the Fruti die Mare with white wine, simmer gently with 1 bay leaf for about 10 minutes and strain.
  4. Roast the sunflower seeds first, remove them, then turn off the heat and put the desiccated coconut in the pan, the rest of the heat is enough.
  5. The cooked rice, soup vegetables without liquid, the rest of ginger, ground pepper and coriander, cinnamon mixed, sunflower seeds and coconut flakes, 1 clove of garlic, crushed with a fork, banana, diced, 1 tablespoon of whole cane sugar and tamari - mix everything together, at the end Add the still strained Frutti di Mare, season to taste, possibly with herb salt.
  6. Brush three one liter fireproof bowls with fat, pour in the vegetable - fish mixture, smooth out, pour in good dry white wine or rice wine approx. 1-1.5 cm high. Close the lid, bake in the cold oven at approx. 150 ° C for approx. 40 minutes, should cook with a light bubbly.
  7. Own recipe

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