Le Curry de Frédéric Méchiche


If Méchiche's Paris apartment doesn't whet your appetite, his Le Marais loft should have you drooling. It's food for the soul. But first, a bite of real food, cooked up by Méchiche himself. Yes, ladies, he's even good in the kitchen.

Le Curry de Frédéric Méchiche

Posted on Madame Le Figaro
Translated to English

Pour 6 personnes
Assez long, facile


Préparation: 40min
Cuisson: 30min


1, 2 kg of the monkfish thickest part (make Desaret peel and slice through the fish), 18 cooked prawns, 750 g of organic yogurt (True), 1 can of coconut milk, 5 shallots, 2 small dried chillies (Spanish), 1 tablespoon white cardamom, 2 tablespoons curry powder, 1 tablespoon ginger powder, 1 tsp cinnamon powder, 1 tsp cumin powder , 1 teaspoon dried lemon, 4 tablespoons of sunflower oil, salt and pepper.

* Dishes * 500 g basmati rice, 2 tablespoons black sesame, 3 yellow kiwis (Zesprigold), 1 small Victoria pineapple, papaya 1, 2 bananas, 1 mango, 1 jar of hot mango chutney, 1 jar of chutney sweet mang, 80g pine nuts, 100 g of grated coconut.

Open the peppers, remove seeds, place them in a mortar with lemongrass and cardamom, crush up the box. Put them in a nonstick skillet coated with curry, ginger, cumin, cinnamon. Sauté over medium heat.

Stop cooking when the mixture begins to smoke. Peel the shallots, chop, melt them in a skillet in 2 tablespoons oil for 5 minutes on medium heat.

Pour the spice mixture, mix well, slowly add the yogurt, and coconut milk, stirring constantly.

Shell the shrimp. Heat remaining oil in a large frying pan, brown the slices of monkfish. Put them in the skillet into the sauce, keep warm.

Cook the rice, pour into a dish, sprinkle with sesame, warm in the oven.

Peel all fruit, cut pineapple, kiwi, mango, papaya, coarsely diced and sliced bananas, put them in a serving dish.

Add the peeled shrimp at the last moment in the curry, mix, restore broth.

Pour into a large bowl and serve surrounded by rice, chutneys, fruit and other accompaniments.