Mediterranean Curry Rice is a combination of regional and ethnic dishes into one potluck meal for the whole family.With the saviour spices from India, Italian Pork Sausages, infused with seafood and farm organic-feed Chicken, gives this dish the worldly flavours ensured to enrich your palate. 
Join Chef Bari on YouTube with this months select dish – Mediterranean Curry. 
Mediterranean Curry Recipe – TIP : See Video for step by step procedure. 

Ingredients


Meat and Seafood Products 

4 pieces Farm Chicken Breasts – cut into cubes 

8 Italian Pork Sausages sliced 

Preferably Jumbo Shrimp ( 21/25 count)

1/3 cup of port or cognac

4 tablespoons of Olive Oil 
Optional 

10 Bay scallops 

Veggies
 :

2 Green Bell Peppers – small cut 

1 Sweet White Onions – medium cut

1 1/2 cups Sweet Garden Carrots – small cut 

1 1/2 cups of green onions – medium cut 

6 cloves minced garlic

2 tablespoons Olive Oil 

1/2 teaspoon table salt
2 cups Roma Stewed Whole Tomatoes

1/2 cups Coconut Milk 

1 cup Basmati Rice

   
Spices: 

1 tablespoon Marsala Spice 

1 tablespoon Thai Red Curry

1 teaspoon Cardamom

1 teaspoon ground cinnamon

1 tablespoon mixed Curry  

1/2 teaspoon ground black pepper

1/2 teaspoon of sea salt

1/3 cup of cane sugar or honey
Method

TIP
– Prepare your veggies and meats in the morning. Essentially it will allow the meats to marinade. The actually cooking of the dish only takes 45 minutes. 

MAKE GARLIC MIX 

Peel fresh garlic and mince. 

Add 2 tablespoons of Olive Oil.

Add 1/2 teaspoon of table salt and 1/4 of black pepper

Mix and place to the side.

Prep Meats :
 

CHICKEN
 

Cut Chicken breasts into cubes. 

Add 2 tablespoons of Olive Oil. 

Add 1 tablespoon of Marsala 

Add 1 tablespoon of Thai Red Curry 

Add 1 tablespoon of garlic mix 

Mix evenly throughout. Cover and let marinade in fridge for 2 hours or until needed.

SAUSAGES
 

Cut Italian sausages into 1/4 inch slices. Place in fridge until needed

RAW JUMBO SHRIMP ( 21/25) 

Peel and Devine 20 shrimp

Remove tail if you like, but not necessary. I did so this time round because it was easier for my 5 year old granddaughter to eat. Most restaurants keep the tail on for presentation. 

Add 1 tablespoon of mixed yellow curry

Add 1/3 cup of port or cognac 

Add 1 tablespoon of garlic mix. Cover and let marinade in fridge for 2 hours.

BAY SCALLOPS (Optional) 

Wash 10 scallops in cold water.

Add 1 tablespoon of garlic mix . Wrap and place in fridge until needed.
 

Prep Veggies (Mise en Place) 

Prepare Green Peppers, sweet white onions, green onions and sweet garden carrots as mentioned above in ingredients. Place in separate bowls and cover. Place in fridge until needed. 

BEGIN COOKING : 
( NOTE : Cooking time is 45 – 55 minutes or until rice is cooked) 
Heat a large WOK or Brazier Pan. 
Add Italian Sausages and cook until done. Remove and place to the side in clean container or bowl.
Add chicken marinade and cook until done. Remove and place to the side in clean container or bowl.
Add Jumbo Shrimp marinade and cook until pink. Remove and place to the side in clean container or bowl.

OPTIONAL – Add Scallops and sear each side until golden brown. Remove and place to the side in clean container or bowl.
Add 1 tablespoon of olive oil to WOK or Brazier Pan. 

Add onions and sauté. 

Add carrots and sauté.

Add green onions and green peppers. Sauté.

Add rest of minced garlic mix and 1 cup of rice. Mix evenly.

Add Roma Stewed Tomatoes. Mix evenly.

Add Coconut Milk. Mix evenly.

Add rest of spices : Marsala, cinnamon, Cardamom and mixed Curry Spice.

Add sugar or honey.

Add all cooked meats ( chicken and sausages) back into WOK. 

Cover and let cook on low heat for 15 – 20 minutes until rice is cooked throughout. Mix periodically during this time to prevent burning. 

After the rice is cooked, now add back the seafood ( Jumbo Shrimp and Scallops) 

Cook for another 5 minutes and serve. 
Bon appetite! By Chef Bari – See Video for step by step procedure. 

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