Easter eggs with emulsified Curry Sauce






















You will need:


6 soft boiled eggs
10 small pickled sardines
1 red onion
1 red apple
Garden Cress

Emulsified Curry Sauce (ala Bearnaise)

300g/10½oz butter
4 tbsp white wine vinegar
1 tbsp water
4 shallots, chopped
1 tbsp Curry Powder
4 egg yolks
1 tsp lemon juice
1 tsp salt

This is what you do:


Soft boil the eggs.

Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. Let it set.

Cut the soft boiled eggs into half and arrange them with small pieces of sardines on a serving platter.

Make the sauce:
Add the vinegar, lemon juice, water, shallots, curry powder and salt into a saucepan. Heat gently over a medium heat until the volume of liquid has reduced by more than half.
Cool it to room temperature. Stir the egg yolk mixture into the cooled vinegar mix.

Heat at low temperature and whisk constantly until the sauce has thickened. Around 80 degrees Celsius/ 176 degrees Fahrenheit. Don’t let it boil. 
Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. 

Pour the sauce around the egg and top with red onion rings, finely chopped apples and garden cress. Serve with bread.

Fish Curry with Butternut Squash



You will need:

3 Onion
4 Cloves of garlic
2 cm Fresh Ginger
1 dl Sunflower Oil
2-3 tbsp Curry Powder
1/2 Butternut Squash (diced)
1/2 L Fish Stock or Coconut Milk
1 tbsp Tamarind Pulp 
2 Red bell pepper (diced)
1 Squash (diced)
600 g White Fish 
Salt /Sugar / Lemon Juice
100 g Butter

This is what you do:


Chop the onion, garlic and ginger very fine.

Heat the oil in a large cooking pot and fry them gently for 5 min. 
Add the curry powder and stir a bit. 














Add the butternut squash, fish stock and tamarind pulp. You can also use coconut milk. Or combine fish stock and coconut milk.
Let it simmer for 10 minutes. 


Add salt, sugar and lemon juice until the taste is in balance. Make the sauce a bit more powerful than you find appropriate.
The rest of the ingredients will diminish the taste again. 

Then add the rest of the vegetables and top of with the white fish in larger pieces. Also add the butter. 

Let it simmer for 10 minutes under lid.

Serving suggestion
Serve with fresh cilantro and jasmine rice.


Chicken Curry - New Delhi Vs. Bangkok

This is a curry paste with CP44 - a cross over between Indian and Thai food culture. Made into a chicken curry dish. Recipe will follow. Thanks to Mr. Butler for making a amazing wet grinder! A must have machine :-)