Tuesday, 12 July 2011

Portuguese fish coconut curry

This was sourced from Jane's Delicious Kitchen p. 34 by Jane Griffiths and cooked by Lucie tonight for the Cape Town famdam. Lucie made a few changes which we think improve the recipe.


2 tablespoons olive oil
1 large onion, sliced
5 cloves garlic, diced
2 fresh red chillies, sliced
1 teaspoon ginger, finely chopped
1 tablespoon black mustard seeds
1 tablespoon garam masala
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon salt
1 x 400ml can coconut cream (but Lucie used 1.5 cans of coconut milk)
1 x 410g bottled tomatoes (but Lucie used half a large can of tomato puree)
1 x 400ml can coconut milk
juice of half a lime
2 teaspoons grated palm sugar
150g baby carrots, thinly sliced
100g fresh green beans, cut into bite-sized pieces
750g firm white fish, cut into bite-sized pieces (Lucie used 1kg of Kingklip fish)
fresh coriander leaves

Heat olive oil in a large heavy-bottomed pot and add the onion. Cook over medium heat, stirring occasionally, for 5 to 8 minutes until starting to turn brown. Add the garlic and cook for 1 to 2 minutes until it softens. Add the chilli and ginger, and cook for a further 2 minutes. Then add the spices, stirring until fragrant and sticky.
Add the coconut milk and simmer until slightly thickened. Add the tomato puree and bring to a simmer. Then add the lime juice, sugar and vegetables, and simmer for 5 to 8 minutes more. Finally, add the fish and stir through gently. Simmer until just cooked, for about another 5 to 6 minutes.
Serve over basmati rice sprinkled with fresh coriander leaves.


Saturday, 9 July 2011

Lucie's Rustic Hummus


1 can of chickpeas
Quarter teaspoon of bicarbonate of soda
The juice of half a lemon
1 Tablespoon of tahini (sesame seed paste)
Salt and pepper
3 large cloves of garlic
Fresh coriander


Drain the excess liquid from the can of chickpeas and place the chickpeas in a saucepan. Add enough cold water to the pot to just cover the chickpeas, add the bicarbonate of soda and simmer on a low heat for fifteen minutes until the chickpeas have become soft and mushy. Remove the saucepan from the heat and pour off the remaining liquid. Use a wooden spoon to crush and beat the chickpeas into a rough paste. Add the tahini, lemon juice, garlic, salt and pepper and three to four tablespoons of water. Mix well and add more lemon juice or salt if necessary. 

If you would prefer a smoother hummus transfer the rough paste to a food processor and beat until smooth.

Serve warm and garnish with coriander. Best eaten with warm pita bread, sundried tomatoes, cucumber squares and falafel balls - delicious!