Curry Coconut Fish Parcels
It’s amazing how versatile food is. How one basic dish like fish or beef or chicken can be made in 1000’s of different ways. How condiments that you use like honey or a curry paste can also be made in 100’s of ways. All you need is the interest and the time to do a little research or to just try and see what you can discover. Well that is how I came across this dish in one of the issues of GoodFood Magazine.
It uses three basic flavours
Thai Red Curry, coconut milk and soy sauce
I put in some garlic and dhania(coriander) for extra flavor but also because I just love those two ingredients. This dish was fast to fix and it was super delicious. I hope you will love it as much as I did.
apply some lemon juice and garlic of the fillet and place it on a foil paper
spread the red curry paste, coconut milk and crush the dhania leaves with some garlic and leom juice and spread at the very top
Seal the foil by bringing up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
Bake for 10-15 mins and Voila!
Ooh have you heard of the new Hello Food website? It’s amazing for those days when you really cannot be bothered to make even a meal as quick as this one. They have a wide range of restaurants from Italian and Chinese to African and the best thing they deliver straight to your door step. Check them out here.
HAPPY COOKING!!
Ingredients
- 2 large tilapia fillets , about 125g
- 2 teaspoons yellow, green or red curry paste (i used red)
- 2 teaspoons coconut milk
- zest and juice 2 lemons , plus wedges to serve
- 2 tablespoons crushed garlic
- small bunch of dhania (coriander)
- 1 teaspoon soy sauce
- 2 tablespoons sweet chilli sauce
- 1 red chilli , sliced
Instructions
Heat oven to 200C. Tear off 4 large pieces of foil, double them up, then place a fish fillet in the middle of each.
Spread over the juice of one lime and one tablespoon of garlic. let it sit for about 5 mins then spread over the curry paste. Divide the coconut, lime zest and juice and soy between each fillet.
Crush the dhania leaves with the remaining garlic and spread over the fillets then bring up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
Put the parcels on a baking tray and bake for 10-15 mins. Serve the fish on coconut rice, drizzle over the chilli sauce and scatter with sliced chilli. Serve with veggies and lime wedges.
You can used dessicated coconut instead of coconut milk
You can also use lemon instead of the lime
Satay Chicken skewer
Sometimes you get home from work and you can’t even be bothered to think let alone cook and eat. But our bodies are our bodies they need nourishment and at 8pm you start to starve and you think what would be a quick tasty meal to fix and …………….. you come up with this. Serve it with a salad and call it a night. Goodnight………. HAPPY COOKING!!
Ingredients
- 2 boneless chicken breast cut into strips
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 2 teaspoon fish sauce
- 1 teaspoon oil
- 1 teaspoon soy sauce
- 1 tablespoon minced garlic
- ½ teaspoon chili flakes
- salt and ground pepper
- ¼ cup creamy peanut butter
- 2 tablespoons vinegar
- 1 teaspoon honey
- ½ teaspoon turmeric
Instructions
If you’re using wooden skewers soak them in water for 30 minutes so that they don’t burn.
Mix the spices, 1 teaspoon fish sauce, oil, ½ tablespoon garlic, ¼ chilli flakes and salt and pepper. Rub this on the chicken, then thread the chicken onto the skewers
Heat a grill pan or frying pan. Cook the skewers for 4-5 minutes on each side.
To make the dip mix all the remaining ingredients, you could add some water or coconut milk if you want it to be more saucy.
https://www.themothershipvillage.com/satay-chicken-skewer/
Chinese Pork Dumplings
A few weekends ago we had an Asian Night with most of my lady colleagues where we were taught how to make a few Asian dishes. Tomoko and Sampathi were our teachers that night and we had a mighty good time (see the previous post of photos). Sampathi taught us a Sri Lankan dish and Tomoko, who is Japanese, taught us how to make this lovely Chinese dumplings.
Tomoko
My first encounter with dumplings many many years ago was not a nice one. We had a few Chinese guests and they made some dumplings. I was young and I could not for the life of me imagine why anyone would enjoy eating steamed dough with steamed meat inside…..aaargggghh. So a few years later I had fried dumplings and I really enjoyed them and then one day I tried the steamed ones and I was in love. Funny how our preferences change as we grow.
Chinese Pork Dumplings
Kenyans are funny people too, when we were cooking some of these women kept asking whether we would eat the dumplings looking raw, to them the dough just has to be browned 😉 heheh they did enjoy the end product though.
finely chop and wash cabbage
Mix cabbage with pork and all the other ingredients
roll dough up into a sausage
cut into small pieces
roll dough then cut into circular shapes using a mug
put about a teaspoon of the meat mixture in the centre of the dough
this is how the other side should look
I attempted to make one
Laura doing one as well
Jane proudly showing off her work
and now the recipe,
HAPPY COOKING!!
Ingredients
- 200 grams minced pork
- 6 leaves of cabbage chopped then washed (do not dry)
- 2 tablespoons of Sake
- 2 tablespoons oyster sauce
- 2 tablespoons minced garlic
- 2 tablespoons ginger
- Salt and pepper to taste.
- 2 cups Flour
- ¾ cup hot water
- salt to taste
- Soy sauce
- Vinegar
- Chilli paste
Instructions
To make the dough, dissolve the salt in the water. Put the flour in the bowl and make a well in the center. Use a wooden spoon to stir the flour while you add 3/4 cup water slowly. Aim to evenly moisten the flour. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon or flour by the spoon.
Transfer dough to a work surface; flour your work surface sparingly. Knead the dough with the heel of your hand 2 minutes. Press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Wrap the dough in cling film and set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough should become soft.
Mix the pork with the cabbage. Add in all the other ingredients. Set aside
Divide the dough into 2, make a sausage and cut into small pieces roll them into balls. Roll the balls in corn flour and set a side.
Using a rolling pin roll into large circles and use a mug to cut out a clean circle. Flatten the edges of the dough with a rolling pin.
Spoon about 1 teaspoon of the mixture to centre the already rolled out dough. Apply some water on the edge of the circle using your finger. Fold the dough to seal it and form a pleat on the side of the dumpling using a fork.
Boil some water in a sufuria, Place a steamer on top of the boiling water and place dumplings on the steamer. Steam for 10-15 mins till a fork inserted comes out clean.
For the sauce mix all the ingredients together in whatever proportions you like, use it for dipping.
*you can substitute the Sake for shaoxing wine (not as smooth and sweet) OR vermouth (dry) OR white wine OR sherry (dry)
Substitute oyster sauce with soy sauce as it provides color and some flavor to the dish. You may also add half a teaspoon of sugar to the soy sauce. Some people add a few drops of Worcestershire sauce to the soy sauce or use fish sauce
*Please note that all substitutes give different flavours and it is best to invest in this sauces especially if you will be cooking often with them.
