Recipe for Brain Curry

Soak the brains in cold, vinegar water for 20 minutes. Drain and remove the covering membrane. Poach them in a pot of cold, salted, and vinegar water (5cl). Bring to a boil, turn off the heat, and let cook covered for 10 minutes.

Rinse the rice with clear water. Mix 2 parts of rice with 3 parts of salted water. Bring to a boil, then cover the pot for 15 minutes. Turn off the heat and let it sit for about ten minutes without removing the lid.

Wash and peel the turnip and carrots. Cut into nice tagliatelle strips using a vegetable peeler. Sauté the vegetables in a hot oiled pan for 30 seconds.

Add the curry paste, coconut milk, crushed garlic clove, juice of half a lime, then mix.

Let it simmer over medium heat until the vegetables are slightly crunchy and the curry has thickened. At the end of cooking, heat the brain in the curry, adjust the seasoning with salt and pepper, then proceed to plating.

To finish, in a shallow bowl, place the rice, vegetable tagliatelle, and the brain. Generously drizzle with curry sauce. Add a few cilantro leaves, small pieces of lime, and red onion petals. Enjoy your meal!