Tag: Curry

Stewed cod in curry with pine nuts – Italian Cuisine

Stewed cod in curry with pine nuts


Preparation of cod stewed curry with pine nuts

1) Started preparing the cod stewed al curry cleaning and chopping not too finely vegetables, then let them dry in a pan with a drizzle ofoil and a pinch of salt. Blend with the White wine, then add the puree of tomato, set of salt, pepper and cook the sauce covered over low heat for 15 minutes.

2) Toasted i Pine nuts in a non-stick, fat-free pan with a grind of pepper, turning them over and over. Cut the cod in pieces of 3-4 cm per side and flavor them with curry.

3) In a pan, brown the pieces of fish with a thread ofoil, cook them for just a few moments and, before they fall apart, transfer them with a skimmer into the pan with the sauce. Leave to flavor for another 2 minutes, turning the pieces gently. Sprinkle with i Pine nuts toasted, coarsely chopped and served.

Hot curry lentil soup recipe with rice cakes – Italian Cuisine

Hot curry lentil soup recipe with rice cakes

  • 250 g Dried lentils
  • 250 g Rice flour
  • 60 g flour 00
  • 1 pc Egg
  • 1 pc Celery stalk
  • 1 pc Carrot
  • 1 pc Leek
  • Celery leaves
  • Shallot
  • Powdered yeast for savory pies
  • Hot curry powder
  • Butter
  • Extra virgin olive oil
  • salt

Soak the lentils in water for 3 hours, then drain and rinse them. Mix the flours and add, a little at a time, 475 g of water, mixing with a whisk.

Add the egg, 50 g of melted butter and salt. Chop a sprig of celery leaves with 15 g of shallots and brown them in a pan with a knob of butter for 2 '; then pour them into the batter, mix and leave to rest for 1 hour and 30 '.

Chop the celery stalk, carrot and leek, brown them with 4-5 tablespoons of oil for 2 ', then add the lentils and 1 and a half teaspoons of curry. Wet with 1 liter of water and cook for about 40 '.

Add half a teaspoon of yeast to the batter, then pour it into a pan (diameter 20 cm) with ladles: cook for 3 'per side, obtaining at least 6 thin biscuits. Serve them as an accompaniment to the soup.

Chicken Curry Recipe – Italian Cuisine – Italian Cuisine

Chicken Curry Recipe - Italian Cuisine

  • 1 kg a chicken
  • 200 g peeled onion
  • 70 g almonds
  • fresh coconut
  • yellow apple
  • laurel
  • curry
  • chicken broth
  • seed oil
  • salt

For the chicken curry recipe, pass the chicken over a high flame, scorching it to remove any residual feathers or feathers; wash it, drain it and cut it into regular pieces, cutting the bones at the joints. Collect the pieces in a bowl and sprinkle them with plenty of curry; let the bird marinate for about 30 minutes. Meanwhile, thinly slice the onion and put it to dry in 4 tablespoons of oil, flavored with 2 bay leaves and half an apple, peeled and cut into slices.

Switch the almonds to the electric chopper and grate the fourth part of a medium-sized coconut, after having deprived it of the zest and peel. Add almonds and coconut to the saucepan of the sauce, sprinkle it again with a pinch of curry and sprinkle it with 6 ladles of hot broth. Cover, then boil the sauce for about 10 ', then add the chicken pieces, add salt and continue cooking, over moderate heat and in an uncovered pot, for about 45' more.

Serve the dish hot, accompanied by all its cooking juices and eventually by pilaf rice, to make a rich single dish.

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