Sunday Independent (Ireland) - Life - - LIFE -

You will need:

tea­spoon ground turmeric ¼ tea­spoon ground ginger ¼ tea­spoon ground cin­na­mon ¼ Pinch of ground cayenne Pinch of freshly ground black pep­per 1 dessert­spoon honey 1 dessert­spoon cider vine­gar A wedge of le­mon Place the ground turmeric, the ground ginger, the ground cin­na­mon, the ground cayenne, the freshly ground black pep­per, the honey, the cider vine­gar and the wedge of le­mon in a large glass or cup. Top up with warm wa­ter — not boiling — and stir to mix.

SUN­SHINE FISH CURRY (Pic­tured) Serves 6.

Like all dishes that use chilli, the level of heat is re­ally up to you. If you like it hot­ter, you can use the whole chilli and not de­seed it (the seeds are where most of the heat comes from). Or if you like it par­tic­u­larly mild, you can leave the chilli out al­to­gether.

You will need:

6 por­tions of fil­leted, skinned round white fish (such as had­dock, cod or pol­lock) 1 tea­spoon cumin seeds 1 tea­spoon co­rian­der seeds 1 tea­spoon ground turmeric ¾ tea­spoon salt 2 ta­ble­spoons sun­flower oil 1 medium onion, finely chopped 1 x 400ml (14oz) tin of co­conut milk, whisked in a bowl to re­move any lumps ½- 1 red chilli, de­seeded and thinly sliced (op­tional depend­ing on how hot you like your curry) A squeeze of le­mon juice Put the fil­leted, skinned fish in a wide, shal­low bowl or on a plate. Put the cumin seeds and the co­rian­der seeds in a fry­ing pan on a medium to high heat and cook them for a minute or so, toss­ing once or twice, un­til they turn slightly darker in colour and are toasted. Tip the toasted seeds into a pes­tle and mor­tar and crush them to a fine pow­der. Mix the crushed seeds with the ground turmeric and the salt, then scat­ter this mix­ture over the fish, cov­er­ing all sides.

Put a wide pan on a medium heat and pour in the sun­flower oil. When the oil is hot, add in the finely chopped onion and cook, un­cov­ered, for 7-10 min­utes un­til the onion is com­pletely cooked and even a lit­tle golden around the edges.

Next, put the fish pieces on top of the onions, mak­ing sure to scrape any re­main­ing spices from the dish into the pan. Cook the fish on ei­ther side for 2-3 min­utes un­til it is light golden (you might need to turn the heat up so that it siz­zles slightly), then pour in the whisked co­conut milk and the sliced chilli, if you are us­ing it, and sim­mer, cov­ered, for 5-10 min­utes un­til the fish is cooked in the cen­tre. To fin­ish, add a squeeze of le­mon juice and more salt if nec­es­sary. Serve with the sesame pak choi, see be­low.

SESAME PAK CHOI (Pic­tured) Serves 4.

You will need:

500g (1lb 2oz) pak choi 25g (1oz) sesame seeds, toasted 1 ta­ble­spoon sesame oil, see my Tip, above right Cut the pak choi heads in quar­ters. Bring a saucepan of salted wa­ter to a rolling boil.

Add the pieces of pak choi and cook them for 2-3 min­utes un­til they are just ten­der, then drain them im­me­di­ately.

Place the cooked pak choi pieces in a

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