500 g langoustine tails, deveined
vegetable oil
2 onions, chopped
10 ml crushed green ginger
1 fresh red or green chilli, halved and seeded
1 /2x 410 g cans whole peeled tomatoes, chopped (don't drain)
5 ml ground turmeric
1 bunch fresh coriander leaves
Heat oil in a large saucepan, add the onion, cover and sweat gently until translucent.
Stir in the garlic, ginger, curry powder, curry leaves and chilli. Add the tomato, salt and turmeric, cover and simmer for about 30 minutes. Add the langoustine tails and simmer for about 5 minutes until cooked.
To Serve: Tip the curry into a warm serving bowl and garnish with coriander leaves. Serve with white or savoury rice. Serves 4
King's Coquilles
12 scallops with coral (roe)
salt, milled black pepper, cake flour olive oil
1 small leek, finely sliced
6 button mushrooms, thinly sliced
6 courgettes, cut into julienne strips 1 clove garlic, crushed
5 ml finely chopped fresh fennel 125 ml white wine
Fish Velouté (page 212)
fresh coriander fronds for garnish
Season the scallops with salt and pepper and dust with flour.
Heat a little olive oil in a frying pan and fry the leek until translucent. Add the scallops and cook for 2-3 minutes. Add the mushrooms, courgette, garlic, parsley, fennel, wine and fish stock and simmer uncovered until the sauce has reduced by half. Season with salt and pepper.
To Serve: Allow three scallops per serving. Spoon over hot fish velouté and garnish with fresh coriander fronds.
Serves 4
