Time for another diverse recipe; a surf and turf curry! The benefit of this curry is that you can eat it vegetarian, with only meat or fish, or completely with both fish and meat!

25 minutes
Easy
0 – 5 euro pp

Ingredients for 4 pers.:

  • 300 gr of white rice
  • 400 gr of broccoli
  • 4 eggs
  • 1 onion
  • 200 gr of shrimps (skinned)
  • 200 gr of chicken filet
  • ½ red chili pepper
  • 3 tablespoons curry powder
  • 400 ml cooking cream
  • a handful cashew nuts

How to prepare it:

Put a pan with water for the rice on the stove. Boil the eggs for 8 minutes.

Cut the broccoli and put the florets in a pan with water. Put the broccoli on the stove and once the water is boiling it needs to cook for another 8 minutes.

Cut the chicken into small bite-sized pieces.

Chop the onion and the red chili pepper. Put a baking pan on the stove and add some olive oil. Add the onion and the red chili pepper and have it fritter for 2 minutes. Add the curry powder and let everything fritter for another 2 minutes.

Rinse down the broccoli and the eggs. Let the eggs cool down. The water of the rice will be boiling by now, cook the rice as mentioned on the package.

Add the cooking cream to the onions and let it boil. Now you can add the chicken and the shrimps and bake them for 10 minutes. Peel the eggs and cut them in slices. Add the broccoli and the eggs to the curry.

Stir everything and taste if the curry-flavour is strong enough. You can add some extra if needed but be careful, the curry powder taste takes a little while to kick-in so don’t add too much.

Chop the cashew nuts. Rinse down the rice. Put the rice on the plates, divide the curry over it and finally sprinkle some cashew nuts on top.

Enjoy!