Curry monkfish

Ingredients:

• 800 g monkfish
• 6 little tomatoes (or 3 big tomatoes), chopped
• 1 big onion, thinly sliced
• 4 garlic cloves, minced
• 4 tablespoons oil
• 3 teaspoons curry
• 1 sprig of thyme
• salt

Sauté the onions, the garlic cloves and curry in oil.
Add the fish. Stir gently. Add the tomatoes, the thyme and salt.
Cook for 30 minutes.

Pork with cress

Ingredients:

• 1 bunch of cress, stems cut
• 1 big onion, thinly sliced
• 3 garlic cloves, minced
• 2 big tomatoes, chopped
• 3 pork chops, cut into big cubes
• 2 teaspoons curry
• salt

Sauté the onions and the garlic.
Add the curry and the meat, then tomatoes and salt.
Cook for 10 minutes.
Add the cress.
Cook for 40 minutes.

Rice "sale"

Ingredients:

• 150 g rice
• 1 tablespoon curry (or less for a milder dish)
• 3 legs of chicken
• 5 onions, thinly sliced
• 2 big tomatoes, chopped + 1 small sugar cube
• 2 little cans of young green peas
• 5 garlic cloves, minced
• oil
• salt

Sauté the chicken legs in oil until golden. Remove from the pan.
In the same pan, sauté the onions until golden. Add the curry and stir.
Add the tomatoes and wait until they melt.
Return the chicken legs to the pan. Add the sugar cube and salt. Simmer for 45 minutes.
While the chicken simmers, cook the rice separately.
Drain the greens peas and add to the chicken. Add the rice. Stir.