VIETNAMESE SHRIMP WITH MANGO AND AVOCADO SALSA

Ingredients

• 15 shrimps, peeled, de- veined, washed • 2 red chillies • 1 tbsp ginger, grated • 3 cloves garlic • 1 tbsp palm sugar • 3 tbsp fish sauce • Juice of 1 lime • 2 tbsp groundnut oil • 1 tbsp soy sauce

For the salsa: • 1 ripe mango, diced • 1 ripe avocado, diced • ½ red onion, finely chopped

• ½ red pepper, diced

• 4 pickled jalapenos, finely chopped

• ½ cup of cilantro leaves, coarsely chopped • Juice of 1 lime • Salt and pepper to taste

Method

For the marinade: place the chillies, ginger, garlic and palm sugar in a food processor, and pulse into a paste. Add the fish sauce, lime juice, groundnut oil and soy sauce, and mix until well blended. Marinate shrimp and leave to rest overnight.

Mix all the ingredients for the salsa together and keep aside.

Remove the shrimp from the fridge 30 minutes before cooking; make sure the grill is at a high temperature. Grill for approximately 30 seconds on each side or until cooked. Serve warm with the salsa.

• 2 eggs • Salt and pepper to taste • 2 tbsp groundnut oil

For the couscous: • 5 garlic cloves, minced • 2 tsp ginger, minced • 1 large yellow onion, finely chopped • 2 red chilli, finely chopped • 1 large carrot, diced • 1 tsp cumin, ground • ½ tsp turmeric • ½ tsp cinnamon • ½ tsp caraway seeds • 500 gm tomato, chopped, strained • 3 cup chicken stock • 1 ½ cup couscous ( or quinoa) • Salt and pepper, to taste • Fresh coriander leaves, coarsely chopped

Method

Mix together all the ingredients for the meatballs using your hands. Form into balls of 35gm each. In a hot pan, with groundnut oil, sear the meatballs just enough to brown on all sides, then remove.

In the same pan, on a lower heat, add garlic, ginger and onion, and cook until onions are slightly browned. Add chilli and carrot, and cook for a few minutes. Add all the spices, strained tomato, chicken stock ( or water) and couscous. Bring to a boil, turn down heat, and return meatballs to the pan. Simmer until the couscous is cooked and the mixture thick ( about 15- 20 minutes). Season with salt and pepper.

Finish with freshly chopped coriander leaves and serve hot.

chopped • Olive oil, to drizzle • 1 tbsp ghee • 2 cloves garlic, finely chopped • Salt and pepper to taste • 1 tbsp Greek yoghurt

Method

On a baking tray, bake the sweet potato drizzled with olive oil, salt and pepper until tender.

While it bakes, heat the ghee, garlic and onion in a saucepan until translucent.

Add the carrot and celery; cook for another two minutes.

Add the mushrooms, salt, pepper, and spices. Cook for a further two minutes.

Add the tomato paste and flour, mix well and then add the veg broth and boil to cook out the flour.

Once thickened add the cooked lentils, peas and corn.

Remove from heat and into a casserole dish to serve.

To finish the mash, heat ghee in a small frying pan and sauté the garlic for 30 seconds.

Mash the potatoes, add the garlic mixture, salt, pepper and Greek yoghurt. Blend till smooth. ( If still too firm, add another tablespoon of Greek yoghurt.)

Put in a piping bag with a star nozzle. Pipe a design onto the veggie mixture and serve.

PRETTY YOUNG THINGS: Riteish Deshmukh and Genelia D'souza THE KHAN AND HIS BEGUM: Saif Ali Khan and Kareena Kapoor

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