Recipes

Ingredients

• 300gm White Fish
• Basmati Rice to serve
• 1 can Coconut Cream

Dry Spices

• 1tbspn Fennel Seeds
• 1tbspn Mustard Seeds
• 1 Cinnamon Quill
• 6-8 Fresh Curry Leaves
• 30gm Ghee

Curry Paste

• 2 Garlic Bulbs
• 20gm Fresh Ginger
• 1 Onion
• 2 Tomatoes
• 2 Chillies
• 2 Tbsp Turmeric Powder
• 1 Bunch Coriander Roots and Stalks

Method

In a food processor blitz all the ingredients in the curry paste. In a heavy-bottomed pot heat the ghee, add the dry spices and cook for 2-3 minutes. Add the curry paste and cook for a further 5 minutes. Add the Coconut cream and simmer for 6-7 minutes. Add the fish chopped into bite-sized pieces and cook gently for 4 minutes. Finish with chopped coriander and serve with rice.

Ingredients

• 500g Fish wings (Red Emperor/Goldband/Pink Snapper)
• 150g plain flour
• 20g smoked paprika
• 20g garlic powder
• 20g cayenne pepper
• 50g cornflour
• 1 lime cut into wedges
• Aioli to serve
• Canola Oil for frying

Method

Combine the dry ingredients to create a spiced flour mix. Dust the wings in the spiced flour and shake off the excess. Deep fry at 180 degrees for 4 to 5 minutes until crispy. Serve with a lime wedge and Aioli.

Ingredients

• 500g Fish wings (Red Emperor/Goldband/Pink Snapper)
• 150g plain flour
• 20g smoked paprika
• 20g garlic powder
• 20g cayenne pepper
• 50g cornflour
• 1 lime cut into wedges
• Aioli to serve
• Canola Oil for frying

Method

Combine the dry ingredients to create a spiced flour mix. Dust the wings in the spiced flour and shake off the excess. Deep fry at 180 degrees for 4 to 5 minutes until crispy. Serve with a lime wedge and Aioli.