Curried Prawn Rice
Chef Hélio Loureiro
400 g cleaned monkfish
20 g coriander
30 g chopped onion
Onion
Carrot
Leek
Dried garlic
Celery
Chicken stock
140 g Arborio rice
300 g peeled prawns
1 tablespoon Indian curry paste
100 ml dry white wine
1 bay leaf
30 g chopped tomatoes
Black and white pepper
Salt
Olive oil
Cook the bones and head of monkfish in onion, carrots, garlic, celery, white and black pepper, salt, chicken broth and water, thereby obtaining a monkfish broth.
Simmer until it has reduced by half.
Strain the broth through a sieve and reserve for making monkfish stock or to use for the rice.
Heat the oil, add chopped garlic and onion, bay leaf, let it brown and add curry paste and tomatoes, and white wine.
Add 2 gallons of monkfish broth, season with salt and pepper, bring to a boil and add carolino rice.
After 10 minutes of cooking over low heat, add the peeled prawns and chunks of monkfish.
Simmer 4 minutes and add the chopped coriander. Serve hot.
Simmer until it has reduced by half.
Strain the broth through a sieve and reserve for making monkfish stock or to use for the rice.
Heat the oil, add chopped garlic and onion, bay leaf, let it brown and add curry paste and tomatoes, and white wine.
Add 2 gallons of monkfish broth, season with salt and pepper, bring to a boil and add carolino rice.
After 10 minutes of cooking over low heat, add the peeled prawns and chunks of monkfish.
Simmer 4 minutes and add the chopped coriander. Serve hot.