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Fish Curry

Ingredients

Tuna fillet or any large fish fillet about 500 g cut
2 tbsp fish curry powder
4 cinnamon leaves
2 small chilli (optional)
2 onion medium size sliced thickly (1/2 inch)
1 piece ginger about 2 x 3 inches chopped finely
4 clove garlic crushed
2 pickled belimbing
3 tbsp oil

Method

1. Heat oil in pot on med flame for about 2 mins.
2. Add onion, ginger, garlic. Fry until onion becomes transluscent.
3. Add curry powder and cinnamon leaves. continue frying for about 3 mins.
4. Add fish slices and cook for 5 mins on both sides.
5. Add 1/2 cup water and the belimbing.
6. Cook until fish is done and the sauce has thicken.
7. Adjust seasonning and serve with plain rice.

Grilled Fish

Ingredients

• Red snapper about 800 g
• 2 stalks spring onion
• 1 piece ginger 2 inch length
• 2 clove garlic
• 1 large lime
• 1 tsp fish curry powder
• 2 tbsp oil
• salt and pepper

Method

1. Clean the fish. Make sure that the scales has been remove especially from the head. Drain fish.
2. Pound or blend the onion, ginger and garlic until fine. season with salt and pepper. Add the curry powder to it and mix well.
3. Squeeze the lime in a bowl. Season. Add 2 tbspoon oil. Mix well.
4. Slit the fish on both side diagonally making 4 to 5 slits on both sides.
5. Half filled the slits with the onion/ginger/garlic paste. Making sure not to leave any on the skin as this will cause the skin to burn during cooking.
6. Turn on the grill. When the grill is hot. Place the fish on the grill pan. Baste with the lime/oil mixture. Grill fish until the skin browns about 10 mins basting the fish every 5 mins.
7. Turn the fish over. Careful not to break the fish. And grill basting every 5 mins until the fish is cooked.
8. Serve the fish with onion salad or tomato salad or a lettuce salad.
9. Enjoy with rice or fresh crusty bread.

Onion Salad

Ingredients

• 3 med red onions
• 1 lime or 1 tbsp strong vinegar
• salt and pepper

Method

1. Clean onions. Cut into half length ways. Remove the two ends. remove skins.
2. Wash and drain well. Or wipe dry with paper napkins.
3. Slice the onions as thin as possible sideways.
4. Place in a bowl preferably glass or pyrex.
5. Add salt and pepper to taste. Mix.
6. Add lime or vinegar. Mix well.
7. Add 2 tbsp oil.
8. Serve with grilled fish.
9. Enjoy.

Note: This onion salad is delicious when served with sliced tomatoes, steamed or boiled pumkin, brinjal and potatoes.

Fried fish

Ingredients

• Any type of fish. If large you will need to cut into pieces.
• Salt and pepper
• pinch of tumeric
• Oil for frying

Method

1. Clean fish and drain well. If are in a hurry you can wipe it dry with kitchen towels.
2. Make one or 2 slits on each side of fish. If the fish is large you will need to cut it in two to four pieces.
3. Season with salt and pepper and tumeric.
4. Heat oil in frying pan. When hot add fish to the hot oil and fry using high flame until golden and crispy.
5. Serve hot with rice and zachard.

Note This is a simple but satisfying dish, very tasty.

Zaccard

Ingredients

• Heart of coconut tree (can be omitted if not available) 1 ft length
• Carrots 2 large
• Cabbage 1 small round
• mango 4 medium green
• french beans 500 g
• 5 onions
• 1 garlic head
• 10 chilli red or green.
• Vinegar 2 tbsp
• curry powder
• oil

Method

1. Cut carrots into thin strips. Slice cabbage. Slice french bean diagonally into thin strips.
2. Deseed the mangoes. Slice into thin strips. Cut the palm heart into slices. Make sure all the cut vegetable are of the same thickness.
3. Slice the onion and chilli into 1/4 inch thickness. Clean the garlic and flatten each clove slightly.
4. Drain all above vegetables until dry.
5. Heat a frying pan large enough to contain all the vegetables. Add 1 tbsp oil. When hot add the carrots and fry over high heat for 1 to 2 min. The carrot should be just cooked, crispy not soaggy. Keep turning so as not to burn. Remove from the pan and keep one side. Repeat with the remaining vegetables except the garlic.
6. Add 2 tbsp oil and fry garlic for 1 min. Add curry powder and mix well. Cook for 2 min stirrying frequently. Add the vinegar, chilli mix well. Turn off fire. Add all the cooked vegetables. Adjust seasoning and mix well. Remove pan from stove and allow to cool before placing into clean jars.
7. Leave for 2 to 3 days for the flavour to come out before you serve with your favourite dish.

Note. This is a perfect accompaniment to fried fish or simply fry egg and rice.

Fried Rice

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