Frutti di Mare in vegetable curry

Ingredients for 3 servings:

• 1 cup brown rice (130 g)
• 2 cups water
• 1 tsp chili powder
• 250 g seafood, frozen, Frutti di Mare
• Wine, white, dry
• 1 bay leaf
• 500 g soup vegetables, frozen / other
• 1 ½ tsp vegetable broth, granulated, frugola
• 350 ml wine, white, dry / water
• 30 g ginger
• 1 tsp curry, without salt
• 5 grains of pepper, ground
• 1 tsp coriander, ground
• 3 tbsp sunflower seeds / roasted cashew nuts
• 5 tbsp desiccated coconut, roasted
• 1 garlic clove(s)
• 1 banana(s)
• 1 tbsp cane sugar
• 1 pinch of salt
• ½ tbsp cinnamon, ground
• 4 cl soy sauce (tamari)
• Fat, for three one liter ovenproof dishes
• Wine, white, good dry or rice wine
• herbal salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free + dairy-free

Cook brown rice with chili powder over low heat for about 35 minutes, then let it swell for about 10 minutes. Cook frozen soup vegetables with frugola, about 15g of finely chopped ginger, and curry powder without salt in about 350ml of dry white wine/water. The vegetables should be covered by about 2/3 of the water; reduce the liquid or simmer until the vegetables are al dente. Cover the Fruti die Mare with white wine, simmer gently with a bay leaf for about 10 minutes, and strain. First roast the sunflower seeds, remove them, then turn off the heat and add the desiccated coconut to the pan; the remaining heat will be sufficient for this. Combine the cooked rice, the soup vegetables without liquid, the remaining ginger, ground pepper and coriander, ground cinnamon, sunflower seeds, and desiccated coconut, 1 garlic clove, crushed with a fork, diced banana, 1 tablespoon of raw cane sugar, and tamari. Mix everything together. Finally, add the strained Frutti di Mare (Fruit of the Sea) and season to taste, possibly with herb salt. Grease three one-liter ovenproof bowls with fat. Pour in the vegetable and fish mixture, smooth it down, and add about 1-1.5 cm of good dry white wine or rice wine. Close the lid and bake in a cold oven at approximately 150°C (convection oven) for about 40 minutes; it should be gently bubbling. My own recipe