6 tomatoes, skinned & chopped
1 large onion, chopped
1 red chili, chopped
1 bunch fresh coriander, chopped
3 garlic cloves, crushed
1 red pepper, chopped
1 cup shrimp stock
2 tbsp tomato puree
1 lb swordfish, thick slices
1/2 can coconut milk
1 tbsp Dende oil (palm oil)

Add a few tablespoons oil to hot pan, add onions and cook until transluscent. Add garlic, chilis and red peppers, mix thoroughly for a couple minutes. Add tomaotes and shrimp stock and let cook for a few minutes while adding tomato puree. Allow to cook uncovered for 10 minutes. Add fish slices and cook for an additional 5 minutes before adding coconut milk. Add Dende oil, for that authentic Brazilian flavor. Serve with white rice and garnish with coriander (cilantro).

Bring 8 cups of chicken broth to a boil, set aside. In large pan, add 2 tablespoons extra virgin olive oil, add 1 diced white onion, cook about 3 minutes, or until transluscent. Add 2 cups rice (preferably Carnaroli or Arborio) and saute while mixing with other ingredients. Add 1 cup white wine and cook for about 1 minute or until the rice absorbs all the wine. Add chicken broth 1 cup at a time at let it get absorbed before adding another cup, repeat about 6 times while constantly mixing. Continue until rice is tender to the bite.

Cut asparagus into 1 inch sections and add to remaining chicken broth. Add 1 - 2 cups shrimp to broth and let cook for 1 - 2 minutes. To finalize the creaminess of the risotto, add 1/2 cup butter, 1/2 cup grated parmesan cheese, salt and pepper. Serve onto plate and be sure to place asparagus and shrimp ontop of the rice. For presentation, add diced tomatoes and chopped parsley.

That looks really good. That ravioli would go great with a subtle sauce like cream or even just plain mascarpone. Excellent!

I love these dishes that Dani creates from the simplest of ingredients. You know this one comes out perfect every time.

A unique dish and really easy to make. Video gives a great detailed explanation every step of the way.

OK, fine, looks good. But how am I supposed to try your recipe without buying a premixed curry? I do like the fact that the premixed curry is a liquid as opposed to just spices though.

I like Keith’s style, very down to earth, approachable and easy to follow. I think he created this dish and there is no doubt that the result is incredible.