If you love rice-based dishes, then it’s high time you try jambalaya, a dish originating from the cultural melting pot of Louisiana in the United States. Jambalaya is the quintessential cultural symbol of this colourful region, reflecting French, Spanish, African, and Caribbean influences to form a uniquely Creole cuisine. (more…)
Fish & Seafood
Coconut Fish Curry
Easy, , Serves 4 – 6
A fast, but satisfying mid-week meal – spicy, smooth and filling. Serve with Basmati rice.
- 500 – 750g fish steaks or fillets, rinsed and cut into bite-sized pieces
- 1 tomato (or 1 cup of cherry tomatoes)
- 2 green chillies, sliced into strips
- 2 garlic cloves, crushed
- 1 tbsp fresh giner, greated (or 1/8tsp ginger powder)
- Spices
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1/2 tsp ground tumeric
- 1 tsp chilli powder (or hot pepper flakes)
- 1/2 tsp ground fenugreek (methi)
- or: instead of above spices ue 3 tbsp curry powder
- 500ml unsweetened coconut milk
- 6 curry leaves
- 1 Fry the curry leaves in a preheated pressure cooker in a little oil unitl golden around the edges.
- Add onion, garlic and ginger and saute until onion soft.
- Add the spices and saute until the aroma develops (about 2 minutes).
- Deglaze with coconut milk, making sure nothing sticks to the bottom.
- Add chillies, tomatoes and fish, coating everything well with the sauce.
- Close the pressure cooker and turn the heat up, setting the pressure on low level. Once the level is reached, turn heat sown and cook for 5 minutes.
- Open the pressure cooker by releasing the valve.
- Season to taste with salt and lemon juice just before serving.
Blue Swimmer Crab and Mango Salad
Easy, 3hrs, Serves 4
A perfect christmas meal which combines seafood and Mangoes, truly spectacular!;By Angie Boylan
- 2 Small green Mangoes
- 5 Red Eschallots
- 1 Continental Cucumber
- 2 Red Capsicums
- 1 Large red Chili
- 4 Lime leaves
- 1/2 Cup Coriander Leaves
- 1/2 Cup Roasted Peanut
- 1/4 cm Holy Basil
- 1 Deep fried Eschallot for Garnish
- 9 Blue Swimmer Crab Meat
- 1 Lime zest
- 125ml Lime Juice approximately 4 limes
- 65ml Fish Sauce
- 125ml Palm Sugar Syrup
- 1 Bring a pot of water to the boil, add the crabs and simmer for ten minutes.
- Remove the crabs and refresh in ice water straight away to stop the cooking process.
- Break crabs open, discard the gills and mustard.
- Carefully take out all the meat making sure there is no shell.
- Keep refrigerated till needed.
- To make the salad dressing, deseed the chilli and finely dice and place in a large mixing bowl.
- Next add the fish sauce and the palm sugar syrup.
- Whisk all the ingredients together check taste and set aside.
- Grate green mango and place in mixing bowl.;Step 10 Finely slice the red eschallots, julienne cucumber and red capsicum and add to bowl.;Step 11 The lime leaves and holy basil need to be sliced as finely as you can get it.;Step 12 This is important as their flavour can be over-powering.;Step 13 Roughly chop roasted peanuts and coriander leaves.;Step 14 Place the rest of the salad ingredients into the bowl with the crabmeat.;Step 15 Whisk the dressing again.;Step 16 Ladle enough dressing on just to coat all the ingredients.
