Fish and Tomato Curry
For a VERY long time I was not a fun of fish, mainly because we had the whole fried fish at home that was deep fried by the mama’s at the market. I really HATE that fish. I can’t stand the smell or even how it tastes, I therefore formed a negative opinion towards fish and seafood as a whole. This was until a few years back while I was in campus when I had some really great fish curry that made me completely change my mind. After this I tried a few recipes here and there and mixed and matched a couple so I’m not too sure who to credit for this recipe. All I can say is that I am sure you will like it. Try it with rice or naans or potatoes. HAPPY COOKING!!
Ingredients
- 500gms fish fillet ( like tilapia or Nile perch)
- 2 onions sliced
- 6 tomatoes, roughly chopped
- 1 ½ tablespoons garlic paste
- 1 teaspoon ginger paste
- 2 green chillies or ½ teaspoon cayenne pepper
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon turmeric
- ½ teaspoon coriander powder
- 4 tablespoons of natural yogurt
- 150ml coconut milk
- Juice of 2 lemons
- 6 tablespoons of flour mixed with some salt and pepper
- 3 tablespoons of oil
Instructions
Marinate the fish in lemon juice and ½ teaspoon of garlic and salt
Dust the fish with the flour
Put the tomatoes, ginger and tomatoes till pureed
Fry the onions in 1 tablespoon of oil until soft, lower the heat, add all the powdered spices (save for the garam masala) and mix till they become fragrant.
Add the tomato puree mix well and reduce the heat till the sauce thickens
Meanwhile, Heat the oil and fry the fish fillets for about a minute on each side until they begin to brown. Set aside
Add the yogurt and coconut milk and coriander; simmer till it is all well blended and thick.
Add the fish and cover pot with a lid and simmer till well cooked through
Once cooked sprinkle the juice of half a lemon and the garam masala, simmer for a minute then serve. HAPPY EATING!!
https://www.themothershipvillage.com/fish-and-tomato-curry/
How to: Make (almost) perfect sausages
So my gal liz has a theory about people who make shrivelled sausages for breakfast but unfortunately that reason is a bit too PG for me to explain on here J I have come to notice, during my many visits to peoples’ homes, that many people don’t know how to make good sausages! Many people either cook the outside too quick then the sausage itself is under cooked or they over cook, or they thaw the sausage wrongly or use too much oil etc etc. So today il tell you the how to’s of making good sausages.
So…
- Thaw the sausages for a few hours before you cook them, if this is not possible put them in warm water for a while or use the defrost option in the microwave. DO NOT microwave it as you could easily start cooking them
- Use very little oil
- Do not completely heat the oil before you put the sausages
- Use VERY little heat the lowest you can
- Be VERY PATIENT and you will get (almost) perfect sausages.
Here is how I made my two sausages
I defrosted the sausages completely in water, then patted them dry
Put on the heat and lower the flame completely (use the lowest possible heat)
Put 2-3 tablespoons of oil in the pan and heat the oil for about 1 mins then put in the sausages
Cook until one sides begins to brown then turn the sausage
Keep turning the sausages till it all turns into an even browned colour
HAPPY EATING!!!
Prawn and Veggies Stir Fried Instant Noodles
I love 2 minute noodles. They are life savers. BUT I have not always enjoyed them I really did not understand the fascination until around 2006 when Delmonte (funny I know) produced a lemon grass flavour that I instantly fell in love with. I really used to eat them when I was in Daystar. Later on I kept eating them and discovered the chicken curry flavour, that’s all I can stand at the moment and I enjoyed it even more. I like how quick they are. 4 mins max and u have a meal on your table.
Well later I had a housemate called Kathure who liked adding veggies, especially broccoli (YUCK) and chicken to her noodles. I found that to be very interesting but never tried it till about a month ago. It was delicious. I first tried it with chicken and red and yellow peppers and mushrooms it was nice. Last week I decided to try prawns and add a few more veggies and the outcome was great. Now that Indomie is really trying to market itself maybe you can try this out. HAPPY COOKING!!
Ingredients
- 1 packet of 2 minute/ instant noddles ( I used indomie chicken curry)
- 150gms cocktail prawns or chicken breast
- 1 small onion, sliced
- ½ teaspoon garlic
- ¼ red pepper
- ¼ yellow pepper
- ¼ cup of sweet corn
- A handful of mushrooms (About 70gms)
- ½ teaspoons of cayenne pepper
- Oil for frying Small bunch of dhania (coriander)
Instructions
Boil the noodles according to package instructions.
As this boils add a drizzle of oil into a pan and add the onions, fry till soft then add the garlic. Fry till it starts to turn golden (if using chicken add the chicken at this point and cook for about 8mins)
Add the mushrooms and let them fry till they begin to turn color, then add the peppers and the corn till soft. Remove from the heat In the same pan add the prawns and cook for 2mins till they begin to turn pink.
By now the noodles have cooked, drain the water but leave just a little Add the noodles to the pan with the meat and veggies. Add the spices that come with the noodles and the dhania. Stir through and serve immediately. HAPPY EATING!!!
https://www.themothershipvillage.com/prawn-and-veggies-stir-fried-noodles/
