Ramadan recipes

SARAH CHOUDHURY says there has been a rise in vegan eating during lockdown and that many meat eaters have switched to a fish diet.

With that in mind, she shared two easily to follow recipes for the Ramadan period.

Grilled seabass

Ingredients

■ 1 whole seabass

■ 2 tsp garlic granules

■ 2 tsp cayenne pepper

■ fresh or dried curry leaves

■ 1 tsp mustard seeds

■ pinch of salt

■ pinch of pepper

■ squeeze of fresh lemon

■ 1 tbsp olive oil

■ 1 large shallot, finely chopped

■ 3 small plum tomatoes

■ fresh coriander

■ pinch of salt

Method

■ Make incisions along the seabass on both sides. Sprinkle some of the garlic granules, salt and pepper directly onto the fish on both sides. Add a squeeze of fresh lemon juice onto fish. Then sprinkle the cayenne pepper.

■ Heat some olive oil on a baking tray. I do this by putting the tray directly on top of the cooker with the flame on a medium heat. When the oil is hot, add some mustard seeds and curry leaves, allowing them to pop and sizzle. Add some garlic granules and cayenne pepper to the mustard seeds and curry leaves.

■ Add the seasoned fish directly onto the heated tray into the spice mixture for about a minute or two and then turn the fish onto the other side to seal it. Add some more olive oil onto the fish and then place the tray into the grill on a medium heat.

■ While the fish is in the grill, heat a wok with olive oil and add the chopped shallot and tomatoes and allow to soften. Then add some salt and pepper to it and cook slowly on a medium heat.

■ After about five minutes you can take the tray with the fish from the grill to add the oil from the fish into the tomato and onion mixture in the wok. Put the fish back into the

grill for a further 10 minutes or until the fish is crispy and golden. Remember to turn the fish over so that both sides of the fish are cooked thoroughly. ■ Stir the tomato and shallot mixture occasionally. When cooked, pour onto a plate. Place the grilled seabass directly onto the onions and tomatoes, and garnish with fresh coriander.

Red pepper, aubergine and potato bhaji

Ingredients

■ 4 tbsp oil

■ 2 tsp panch phoron

■ 1 medium onion, peeled and chopped

■ 1 inch ginger, peeled and grated

■ 5 cloves garlic, finely chopped

■ 1 tsp salt or to taste

■ 1 tbsp coriander powder

■ 1 tsp chilli powder

■ 1 tsp turmeric

■ 1 tbsp tomato puree

■ 1 large potato, peeled and cut into 3/4 inch cubes

■ 1 aubergine cut into 1/4 inch cubes

■ 2 peppers green and/or red, cut into 1 inch pieces

■ 2 cups (500ml) water

■ 2 tbsp chopped fresh coriander

Method

■ Heat oil in a saucepan over a medium heat. When hot, add the panch phoran and cook until sizzling. Then add the onion, ginger and salt, stirring occasionally.

■ When the onion softens, add the coriander powder, chilli powder, turmeric and tomato puree, and continue stir-frying until the oil comes to the top of the mixture.

■ Add the potatoes and stir fry for about two minutes. Add the aubergine and peppers, stirring for another two minutes.

■ Pour in the water, cover the pan and cook for about 15 minutes, or until the vegetables are soft. Garnish with fresh coriander.

■ You can also use other seasonal vegetables in this recipe, such as courgettes and tomatoes.