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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Rice With Curry Sauce and Shrimp
Rice with Curry Sauce and Shrimp
(Riso Al Curry Con Gamberi)
 
 
Ingredients:

For the Fish Stock:
2 and 1/4 lbs (1 kg) white fish (or white fish heads and bones with the gills removed)
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 fresh thyme sprig
1 fresh flat-leaf parsley sprig
1 tablespoon black peppercorns, moderately crushed
Salt

For the Curry Sauce:
2 tablespoons curry powder
1/4 onion, chopped
2 oz (50 grams) butter
1 tablespoon plain flour
Salt and pepper

For the Rice:
12 oz (350 grams) large raw shrimp, peeled
12 oz (350 grams) long-grain rice
1 and 1/2 oz (40 grams) butter, plus extra for greasing
1 onion, sliced
Salt

Directions:
 
Prepare the Fish Stock:
Pour 3 pints (2 liters) of water into a large saucepan, add the onion, carrot, celery, herbs, and peppercorns and season with salt.

Gradually bring to a boil, then lower the heat and simmer for about 30 minutes.

Remove from the heat, leave to cool, then add the fish (the water should just cover the fish).

Return to the heat, bring just to a boil, then lower the heat and simmer for another 20-25 minutes.

Remove from the heat and let the fish cool in the stock for a stronger flavor.

Strain the stock.

Leave to cool slightly, then strain.

Prepare the Curry Sauce:
Melt the butter in a saucepan.

Add the onion and cook over a low heat, stirring occasionally, for about 5-7 minutes until softened.

Mix the curry powder in with a little hot water to make it paste-like.

Sprinkle the flour into the saucepan and stir well.

Stir in the curry paste.

Cook over a low heat for about 30 minutes, gradually adding more water as it is absorbed.

Season with salt and pepper.

Prepare the Rice:
Preheat the oven to 220C (425F) Gas Mark 7 and grease a ring mould with butter.

Bring the stock to a boil.

Melt the butter in a roasting tin.
 
Add the onion and cook over a low heat, stirring occasionally, for about 5 minutes until softened.

Add the rice and stir until it is thoroughly coated in the butter.

Add the fish stock, cover the tin with foil and place in the oven for about 20 minutes.

Meanwhile, cook the shrimp in salted, boiling water for 2-3 minutes, then drain.

Take the rice out of the oven, spoon into the prepared mould and tap the mould on the work surface to get rid of any air pockets.

Gently turn out on to a warm serving dish and garnish with the shrimp.

Spoon the curry sauce over the rice and serve. Serves 4.
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