Lamb Meatball Biryani

We don't like Indian flavors because of the intense seasoning, but I added everything to taste and it turned out very delicious. I loved the spicy rice, and the pickled red onion and mint sauce really enhanced the flavors. I think I will keep this rice recipe.

Ingredients ( for 4 person ): 500g Lamb Mince, 2tsp Chicken Stock, 1tsp Curry Powder, 4pcs Garlic Cloves, 0,5 tsp Ground Turmeric, 5tbsp Mayonnaise, 2tsp Mint Sauce, 2pcs Red Onion, 100g Spinach, 300ml Basmati Rice.

Mix it up the minced meat with half of the mint sauce and half of the grated garlic, generously seasoned with salt and ground pepper, then from balls the size of walnuts. Heat a little olive oil a non - stick pan, add the meatball, and fry for 5 - 6 min. When cooked, put it on a plate and set aside. In the same pan, in the remaining fat, fry half the red onion, which we cut into small cubes, with a pinch of salt. When it has softened, add the curry, the ground turmeric and the remaining grated garlic and fry for 30sec. Add basmati rice and the chicken stock and fry thoroughly. Put the meat ball back, pour 600ml of water over them, season generously with ground pepper and a pinch of salt, then cover with a lid and simmer at a low temperature until the rice absorb the water. When the rice is ready, add the washed and chopped spinach, we don't cook it any longer here because the spinach will soften from the residual heat. Cut the remaining red onion into thin strips and scald with hot water. Drain and season with salt, sugar and vinegar to taste, then mix thoroughly. Finally, mix to mayonnaise  and mint sauce with the mint sauce, season to taste with salt, ground pepper, sugar, and mix thoroughly.

Basa Fillets with Mixed Potato Mash and Green Peas and Curry Ketcup.

We love fish, This is why we eat it 1 or 2 times a week, however it is prepared.

Ingredients (for 4 person): 4 Basa Fillets, 30ml Henderson's Relish, 320gr Green Peas, 1tbsp Curry Powder, 2tsp Ground Paprika, 120gr Panko Breadcrumbs, 4 pcs Sweet Potato, 4pcs White Potato, 60ml Ketchup.

Peel the sweet and the white potatoes, cut them into small pieces and cook them in salted water for 4-5 minutes after the water is boiling. When ready, pour off the water, add a little butter and cream then crush and mix everything until its creamy. Add a handful of flour to a plate and a splash of milk to a small bowl. Add your panko breadcrumbs to another plate with your ground paprika. Coat the basa fillets in the flour, tap off any execs then add it into the milk and finally press it into the breadcrumbs firmly to evenly coat all over. Heat a large wide - based pan with a very generous drizzle of olive oil over a high heat. Once hot, add the coated basa fillets, and cook for 3  min, on each side or until golden and crispy. Heat another pan with a little butter, add the green peas, season with salt, ground pepper, sugar and add a little water and simmer for 10-15 minutes. Finally, combine your ketchup in a bowl with your curry powder and henderson's relish and a pinch of salt and ground pepper. This is your curry ketchup.