Quick Fish Curry

I like to make and eat food that requires very little effort 🙂 Sometimes a good fish curry is so tasty. Have this curry with plain rice and a vegetable side. Delicious!!!

What you will need

1 small Onion (diced finely)

2 red Chillies (deseed if you want it less spicy)

Handful of Parsley or Curry leaves (finely chop the Parsley, leave curry leaves whole!) – don’t forget to  move some to garnish at the end as well 🙂

6 baby plum tomatoes (or 1 normal Tomato)

2 tablespoon Extra Virgin Olive Oil

250g Seabass fillets ( around 2 fillets)

250 ml Coconut Cream

200ml water

Salt to taste

1/4 teaspoon Maple Syrup

1 1/2 tsp’s ground Turmeric

 

Method

Sauté  Onion, Chillies, Parsley, Tomatoes and Olive Oil until slightly browned

Add Turmeric and stir

Cut Sea Bass into bitesize pieces (wash and drain)

Add Sea Bass to the fried Onions

Brown the Sea Bass for a few minutes, tossing it in the spices (around 3 mins)

Add coconut cream

Stir through gently – when it is all tossed through and coconut cream has softened, add the water

Add the maple syrup and salt to taste

Bring to a simmering boil then cook for  about 10 minutes with the lid partly covered

Take off the heat and enjoy 🙂

 

 

fish curry

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Cheats Simple Sardine Curry

This is actually a very tasty curry! Tinned Sardines are a quick and easy meal. We love this curry! Cheap and cheerful 🙂

What you will need:

2 Small Tins of Sardines in Tomato Sauce (Open can and empty contents onto a bowl, take out the bone in the middle of each fish. Keep can aside, do not throw away yet!)

1 Small Onion (finely sliced)

2 Cloves Garlic or a quarter teaspoon of Garlic Powder (finely chopped if fresh)

5cm Fresh Ginger (finely chopped)

2 Green or Red Thai Chillies (2 is very spicy, use one if you don’t want it too hot!) (cut into large pieces, take out seeds if you don’t like it too hot!)

Handful of fresh Flat Leaf Parsley (cut finely)

Half teaspoon Ground Black Pepper (use less if you want less heat!)

1 Teaspoon Turmeric Powder

2 Teaspoon Paprika

2 Tablespoons Extra Virgin Olive Oil

 

Method

Heat a frying pan with the Oil

Add the Onions, Garlic, Ginger, Chillies and Parsley

Fry until slightly browned (do not burnt the spices, it will ruin the whole curry!)

Add Spices. Stir.

Add Sardines. Stir.

Rinse half of each can with water and pour over the Sardines.

Bring to a slight boil. Then simmer gently with the lid on for just under 10 minutes. Scatter some finely cut Parsley if you want it to look pretty 🙂

Serve with plain Basmati rice, Yoghurt and a vegetable (we usually have it with Broccoli). I will add the recipe for the Yogurt and Broccoli another time!

sardine curry

It’s difficult to imagine how nice this tastes 🙂 But it is very tasty!

sardines

This is the Tinned Sardine I use. The small tins are more tastier for some reason, I have tried buying the big tin but it just doesn’t taste the same!! Not sure why??!!!

 

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Cheats Chicken Tikka Curry

We are all busy people and sometimes we need to find quick ways to enjoy a meal! I used a jar of Tikka Sauce and tweaked it a little 🙂

What you will need:

500g Skinless Chicken Breast (cut into bitesize pieces)

1 Jar of shop bought Chicken Tikka Sauce ( I used ‘Seeds of Change Organic Tikka Masala Indian Sauce’)

2 Cloves Garlic (finely diced)

1 inch Ginger (finely diced)

1 green Chilli – keeps seeds in if you like it hot!  (keep Chilli in big pieces)

Handful of Flatleaf Parsley finely chopped

6 tbsp Extra Virgin Olive Oil

2 Cloves

Pinch Celery Salt

1/4 teaspoon Garlic Powder

1/4 teaspoon Chilli Powder

1/4 teaspoon ground Sweet Cinnamon

Black pepper (1/4 teaspoon)

1-2 tablespoons Maple Syrup

 

Method

Preheat oven to 200℃ degrees

Heat oil in a frying pan and then add all ingredients other than the chicken

Once spices are warmed through add chicken pieces

Keep tossing chicken in the oil

Add salt according to taste

Keep tossing until  all the pieces turn a whitish colour

Turn the flame a bit lower and take your jar

Add half the jar of sauce- toss it around with the chicken in the pan and bring to a near boil

Then close the heat and transfer the chicken into an ovenproof dish

Put the remaining contents of the jar on top of the chicken. Fill the jar with about a quarter of water  (make sure to swirl the contents of the jar ).  Pour over chicken. Mix the ingredients well together

Before it goes in the oven drizzle around a tablespoon extra virgin olive oil on top of the chicken

Cook for around 40 mins (or until its cooked through)

Serve with Pilau Rice and Poppadoms 🙂

 

curry.jpg

Quick and easy! As it goes into the oven, you have more time to do other things 🙂

new salt

This is the salt I used and it tastes great 🙂

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Blueberry and Coconut Smoothie

What you will need

2 cups frozen blueberries

1 tablespoon coconut sugar

1 cup coconut milk

1 cup mineral water

 

Method

Put all ingredients in a Nutribullet or blender and blend until smooth

Pour into glasses and enjoy 🙂

 

img_4273

This is the coconut milk I used 🙂

img_4280

Great alternative to sugar. Tastes lovely in this drink!

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Sea Bass with Stuffed Olives

 

Ingredients

Around 8 mini plum tomatoes sliced in half

2 sea bass fillets

2 cloves of fresh garlic finely cut/minced

1 tin Olives drained (I used Fragata Tinned Olives filled with Piquillo Peppers)

1 red Thai chilli (optional if you want more heat – remove seeds for less heat – keep in if you like it spicy!)

Handful of fresh parsley finely chopped

Black pepper according to taste

Salt according to taste (bear in mind some olives might be quite salty)

1/2 cup water

4 Tablespoons Extra Virgin Olive Oil

 

Method

Preheat oven to 200℃

Place Sea Bass fillets and olives in a shallow oven proof dish. Add garlic, paprika, salt, pepper, plum tomatoes, chilli and parsley.

Add half a cup of water. Make sure all ingredients are mixed together.

Add around 4 tablespoons extra virgin olive oil & massage again over ingredients

Lay Sea Bass on top of your mixed ingredients. Put more black pepper on the Sea Bass.

Bake until fish is cooked through (around 20 – 25 mins)

Serve with potatoes/rice

I like it served with baked aubergines and plain Basmati rice!

 

sea bass

Tastes so good!

fragata

These are the stuffed olives I used for this recipe.Not too salty, very delicate flavour.

black pepper

This black pepper is fantastic! The pepper tastes of pepper from a long time ago. Real flavour.

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Ginger, orange and pear wake up drink

What you will need:

 

4 small oranges  peeled (I used mini easy peelers)

2 small pears (cut into small pieces)

Fresh Ginger peeled and cut to small pieces (add ginger quantity to how strong you like it to be)

Around 150-200ml water or fruit juice (if using juice make sure it is one of your 5 a day variety)

Fresh mint leaves (about a sprig of mint)

3-4 tablespoons of maple syrup

 

Method:

Put all ingredients into blender and blend to a smooth juice (I used a Nutribullet )

 

Serve with Ice Cubes if you want to 🙂

juice

Makes you feel wide awake!

carton juice

I used this juice 🙂

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Creamy Goats Cheese Tartlets

Peppery Goats Cheese Tart

Serves 4 – 6

Ingredients

  • 1 chilled packet of ready made puff pastry (or you can make your own!)
  • 1 shallot
  • 1 large red chilli
  • Small packet of small goats cheese
  • Two mushrooms
  • A handful of flat leaf parsley
  • Extra virgin olive oil
  • Sea salt

Method

  1. Preheat the oven to 200°C.
  2. Unroll the puff pastry and cut into 6 small rectangles, or 4 larger squares If you prefer.
  3. Next, take a tablespoon of goats cheese and spread this onto each of the rectangles.
  4. Slice the shallots, mushrooms and red chillies and place on top of the goats cheese.
  5. Add chopped parsley to each tartlet.
  6. Sprinkle some sea salt and drizzle some olive oil on top of the tarts.
  7. Line a backing tray with greaseproof paper and place the tartlets on the tray, ensuring that there is space between them as they bake.
  8. Bake for around 10 minutes and keep an eye on them as they cook very quickly!
  9. Enjoy 🙂

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