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.

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.

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.

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.

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.

4 boneless chicken breasts with out skin

2 garlic cloves

6 shallots

2 courgettes

1 of each red, green and yellow peppers

500 grms. chopped wine tomatoes

500grms. button mushrooms

salt and pepper

4 tbsp. oil

1tsp dried basil

50grms. chopped coriander

Method 

1.  Rub the chicken breast with herbs

2. Chop the shallots and garlic.

3. Wash all the vegetables  . Cut the peppers into wide strips. Chop the courgettes. Halve the mushrooms.

4. Heat half of the oil in a saucepan add chicken and fry for 10 minutes. Turn over and fry for further 5 minutes. Remove from the pan and keep aside.

5.  Add the remaining oil , mushroom, courgettes, peppers , onions and garlic to the pan and cook stirring for 10 minutes or until the vegetables are soften. Now add the chopped tomatoes and mix well.

6. Cover and simmer for 5 minutes and add the chicken.  Add salt and pepper to taste cover and simmer for further 10 minutes.

7. Garnish with chopped coriander and serve with Rice or couscous.

1 lb raw king prawns cleaned

2 medium size wine tomatoes chopped

1/4 tsp turmeric powder

2 tsp ground coriander

2 green chilies halved lengthwise

small piece of root ginger peeled and minced

2 garlic cloves peeled and chopped

1 small onion thinly sliced

1 tsp. hot chilli powder

1/4 tsp mustard seeds

2 tbsp oil

10 fl. oz coconut cream

handful of chopped coriander

lime juice to taste.

1. Heat the oil in a saucepan. Add the onions, mustard seeds, curry leaves and cook over a medium heat for two minutes.

2. Add garlic ,ginger, green chillies and chopped tomatoes and cook

for further 2-3 minutes.

3. Add the rest of the dry ingredients and a half a cup of warm water.  Mix well and raise the heat to medium.

4. Cover the pan and simmer for about 10 minutes until the tomatoes has broken down.

5. Add the prawns mix well . Add coconut milk and cook for five minutes.

6. Add lime juice and sprinkle chopped coriander.