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Curry Prawns Soup

A traditional recipe with the exotic flavor of Orient

Originally from India, curry is a mixture of spices that gives flavor to numerous dishes, from stews of meat to fish, seafood or vegetables.

Although its ingredients may vary, there are some essential spices in this seasoning, such as turmeric that gives it that characteristic yellowish color; the mustard, which can be white, black or brown which gives a spicy touch along with the chilli pepper and black pepper; the particular flavor of cumin and cilantro with citrus notes.

Also, there are different names for each curry. From the popular curry from Madras, reddish and quite spicy, as are the Tikka and Vindaloo, to the Korma, yellowish in color and mild spicy. In Thailand, red, yellow or green curry pastas are popular, depending on the spices and the intensity of spicy they contain.

This spice brings a touch of flavor to a delicious soup of prawns and monkfish. Enjoy your meal!

Sopa de Langostinos al Curry
Sopa de Langostinos al Curry

Ingredients for 3-4 servings

  • 1/2 white onion
  • 2 cloves of garlic
  • 1 branch of celery
  • 1/4 fennel
  • 1/2 red chili, without seeds
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon curry powder
  • 1/2 glass of dry white wine
  • 400 g of crushed tomato
  • 150 g of pumpkin, grated
  • 300 ml of fish broth
  • 200-250 g of monkfish
  • 6-8 peeled prawns
  • ½ lemon or lime
  • Fresh parsley
  • Black sesame seeds
  • Salt
  • Ground black pepper

Step by step elaboration

  1. Grate the pumpkin and save it for later.
  2. Peel and chop the onion and garlic cloves. Chop the celery, fennel and chili.
  3. Heat the oil in a saucepan and poach all the vegetables over low heat until soft.
  4. Add the curry powder and stir over low heat for one minute. Add some wine, raise the fire and let the alcohol evaporate.
  5. Add the crushed tomatoes, the grated pumpkin and the fish stock. Cook over low heat for 30 minutes.
  6. Grind and season to taste.
  7. Chop the monkfish and add to the pan. Cover and cook for 5 minutes.
  8. Finally, with the fire off, add the shrimp tails, cover again and let them cook with the residual heat.
  9. Serve immediately with a few pieces of lemon or lime, a drizzle of extra virgin olive oil, black sesame seeds and fresh chopped parsley.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

Harmonies with tropical flavors and elegant fragrances, this is the couple chosen for this recipe.

A curry with flavors of country and sea and a water that brightens the flavors and at the same time praises them thanks to its unique personality, which brings clarity and distinction to the dishes, however strange they may seem.

S.Pellegrino y Crapula White
S.Pellegrino and Crapula White

It is not the case of this tasty recipe where, as always S.Pellegrino, is expressed in a great way; and when choosing a companion we have to be demanding, that is why the selection of Crápula White of Sauvignon blanc has been chosen for a result that gives us freshness in aromas and sapidity in flavors.

Tropical aromas under the sun of Jumilla, fine bubbles that enhance the whole providing generosity and pleasure, which produces the intake of a balanced recipe, an aromatic wine and a tasty water. What more can we ask? Well, to enjoy it fully.

Tips

  • The monkfish and prawns can be substituted by salmon, lobster or other fish or seafood to taste of the consumer.
  • For an extra point of flavor, add a teaspoon of ground curry to the sofrito of the vegetables.
  • If you don’t like spicy, eliminate the chili or use less quantity.
  • For a more ‘soupy’ consistency, dispense the crushed tomatoes and add a little more fish stock. A more rustic presentation is achieved and time is saved.

End this amazing meal with a Red Apple Crumbleclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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