1. Heat the oil in a pan and lightly brown the onion.
2. Put the garlic, ginger, chillies and curry leaves in a blender (or finely chop) and then fry with the onion.
3. Put the tomatoes in hot water for a few minutes, remove the skins and finely chop.
4. Add the tomatoes to the mixture. Cover and simmer until it thickens (about 30 minutes). It needs to slightly stick to the pan.
5. Stir and add half a cup of water.
6. Deep fry the fish steaks in a frying pan or fryer. Remove and add to the sauce.
7. Cover the fish with the sauce, adding extra water if needed to make sure the steaks are covered.
8. Simmer for a further 10 minutes and serve topped with fresh, chopped coriander leaves.
9. Eat with rice, boiled potatoes or crusty bread and salad.
Ingredients
4 fish steaks (dorado)
1 onion, chopped
2 garlic cloves
1 small piece of ginger
5-6 green curry leaves
2 green chillies (to taste)
1 kg/2.2 lbs tomatoes
1 tablespoon cooking oil
½ cup/120 ml/4 fl oz water
A few fresh coriander leaves,
chopped
1. Wash the chicken and season with salt, thyme and some chopped onion.
2. Place in a pot and bring to the boil until tender, without overcooking.
3. Add smoked fish, the rest of the chopped onions, chopped tomatoes, groundnut oil, chilli powder and finely chopped garden egg.
4. Top and tail the okras, if used, and add to stew.
5. Simmer the stew until it boils.
6. Mix the groundnut or peanut butter with warm stock liquid, and add the paste to the stew.
7. Add salt (to taste).
8. Simmer for 15-30 minutes. Allow the stew to cool off the stove before serving.
9. Serve with rice, boiled ripe plantain or fufu (cassava starch).
Ingredients
4 medium onions, chopped
2 beef tomatoes, chopped
6 large chicken thighs
200 g/7 oz smoked fish (tilapia
or cat fish)
4 white garden eggs (garden
aubergine), finely chopped
Stock from seasoned chicken
or added stock cube of choice
1 teaspoon thyme
2 tablespoons groundnut oil
3 teacups of milled groundnut
(or 3 serving spoonfuls of
organic peanut butter)
1 teaspoon dried chilli
powder
1 litre/1 ¾ pints of water
6 okra (Ladies’ Fingers –
optional)
Salt (to taste)
1. Add the oil to a pan and fry the chopped onion for 2 minutes.
2. Add the garlic, coriander, cardomen seeds, cumin powder, curry powder and seven spice and cook for 2 minutes, stirring.
3. Add the rice, mix together and stir for 5 minutes.
4. Add meat stock or water with powdered chicken stock or a stock cube. Bring to the boil and cook for 15 minutes on a low heat.
5. When the water has been absorbed, sprinkle red saffron powder on one side of the rice and yellow saffron powder on the other. Cover the rice with aluminium foil, put the lid on and turn off the heat.
6. Fry the raisins for 2 minutes in a little oil, then remove from the oil.
7. Serve with the white rice underneath and the coloured rice and raisins on top.
Ingredients
2 kg/4.4lb basmati rice
½ litre/17½ fl oz water
1 dessert spoon of powdered
chicken stock/1 stock cube or
meat stock (see Huuris recipe,
mains)
1 large onion, chopped
1 teaspoon curry powder
1 teaspoon seven spice
seasoning
1 teaspoon cumin powder
1 teaspoon cardomen seeds,
chopped
3 garlic cloves, chopped
A handful of fresh coriander,
finely chopped
200 ml/7 fl oz oil
1 pinch red saffron
1 pinch yellow saffron
½ cup raisins