Red fish curry
Ingredients
500g seer fish cut into pieces
2 tsp chillie powder
1 tsp curry powder
1 tsp paprika
1/2 tsp turmeric powder
1/2 tsp fenugreek
1 onion chopped
2 garlic cloves chopped
2 large tomatoes chopped
1 tbsp tamarind juice
2 green chillies sliced
2 cups thick coconut milk
Piece of cinammon
Curry leaves and lemon grass
Method
1. Wash fish with lemon juice
2. Put the fish into a saucepan
3. Add all the ingredients except coconut milk to fish
4. Mix well. Add 1/2 cup of water if necessary
5. Cook for five minutes
6. Add the coconut milk and cook further seven to ten minutes. Remember not to overcook fish.
Love Cake
Ingredients
225g semolina
225g butter
225g finely chopped cashew nuts
400g soft brown sugar
150g pumpkin preserve chopped
10 eggs
Lemon rind
3tsp. Vanila essence
Method
1.Warm semolina in a dry pan.
2.Put it into a bowl and while still hot add the butter and lime rind.
3.Mix the chopped cashew nut and pumpkin preserve with vanila essence.
4.Beat the egg yolks and sugar until creamy and double in quantity and until there are air bubbles on the surface.
5.Add semolina and butter mixture and mix well.
6.Beat three egg whites well and add to the mixture.
7.Put the mixture into a 7″ flat cake tray.
8.Bake in a preheated oven of 160c for 15 minutes and then reduced it to 150c and bake for futher 40 minutes.
Ammi’s tips -6
Garlic slows down the process of ageing…
Garlic curry
Ingredents
1/2 lb peeled garlic
2 medium size onions finely chopped
2 green chillies chopped
1 medium size tomato cut ino cubes
1/4 tsp saffron
1/4 tsp fenugreek
1/2 tsp chillie powder
1 tsp roasted curry powder
2 tbsp oil
1/4 tsp sugar
few curry leaves
salt to taste
1 cup thick coconut milk
Method
1.Heat oil in a pan until hot
2. Add onions and curry leaves
3. when the onions are lighly fried add tomatoes and green chillies and fry a little longer.
4. Add garlic, saffron, chillie powder, roasted curry powder and salt. Mix well.
5. Add enough water to the mixture, cover the pot and cook until the garlic is tender and the liquid has evaported.
6. Add coconut milk and sugar bring to boil and simmer for two minutes. The liquid has to be almost evaporated and thicklycoats the garlic cloves.
Spaghetti Bolognese
Ingredients
1 lb dried egg spaghetti
1 10oz can of chopped plum tomatoes
1 lb lamb mince
1 carrot finely grated
1 large onion finely chopped
4 oz chicken chopped
2 cloves of garlic, crushed
4 tbsp olive oil
2 tbsp tomato puree
1 tbsp fresh chopped basil leaves
1/2 tbsp dried oregano
Salt and pepper to taste
Shavings of parmesan cheese to garnish
Method
1. Heat 2 table spoons of the oil in a saucepan. Add onions and fry for few minutes. Add garlic
and carrots and fry further 5 minutes.
2. Add chicken liver and mince to the saucepan and cook over a medium heat for 10 minutes,
Until well browned.
3. Stir in the tomatoes, chopped basil leaves, tomato puree and cook for 5 minutes. Season to
Taste with salt and pepper.
4. Cover and leave to simmer for 20 minutes.
5. Bring a large saucepan of salted water to the boil. Add the spaghetti and the remaining oil and
Cook for 10 minutes, or until tender. Drain and transfer to a serving dish, pour the sauce over
the pasta, scatter fresh Parmesan cheese and serve hot.
Pol Sambol (coconut sambol)
Ingredients
100 gm scraped coconut
1 large onion chopped
1/4 tsp chilli powder
1 tsp crushed chilli flakes
1 tsp sweet paprika powder
1 clove garlic thinly chopped
3 tsp lime juice
salt to taste
Method
1. Put scraped coconut into a large bowl.
2. Add all ingredients except salt and lime juice.
3. Mix well with a wooden spoon.
4. Add lime juice and salt to taste.
Ammi’s tips -5
Removing skin from chicken reduces fat but if you leave the skin on , it will keep the meat even more moist.
