Quick, tasty, go well together for an impressive meal.
Basa Satay.
Ingredients:
- 500g basa filets
- 200g coconut milk
- 200g peanut butter
- 1 red onion, roughly chopped
- 5 cloves of garlic, thinly sliced
- 2tbsp soy sauce
- 1tbsp worcestershire sauce
- 1tbsp lemon juice
- 1tbsp chopped cilantro
- 1tsp turmeric
- 1tsp ginger
- 1/2tsp smoked paprika
Utensils:
- chopping board and knife
- poultry shears
- large pan with a bit of butter or oil in the base
Recipe:
- Chop the onions and garlic.
- Place all the ingredients except the fish into the pan.
- Heat slowly and stir until everything is combined.
- Cook on a low heat until the onion is clear.
- Chop thebasa with the shears and add to the sauce.
- Simmer until cooked through.
Saag Aloo.
Ingredients:
- 400g potatoes
- 2 cups spinach
- 2 red onions
- 2 heads of garlic
- 100g butter
- 1tsp coriander
- 1tsp turmeric
- 1tsp powdered ginger
- 1tsp chopped ginger
- 1/2tsp smoked paprika
- 1/2tsp cayenne pepper
- 1/2tsp salt
- 1/2tsp mustard grain or whole grain mustard
Utensils:
- chopping board and knife
- small pot
- frying pan
Recipe:
- Chop the onions and garlic finely. Combine with everything except the potatoes and spinach.
- Chop the potatoes 1cm thick and boil until just tender, but not cooked through.
- Heat the onion mix until the onions are clear. Add the potatoes and stir in thoroughly.
- Cook on a high heat until the potatoes are cooked through.
- Wilt in the spinach.
Hummus Dahl.
Ingredients:
- 200g dried lentils
- 1tbsp tahini
- 1tbsp soy sauce
Utensils:
- a small pot
Recipe:
- Put the lentils in boiling water that hardly covers them with the soy.
- Boil until the lentils absorb all the water. If they are not very soft, add a bit more boiling water and continue cooking.
- Once cooked, put to one side to cool down.
- Once warm, stir in the tahini.
Yum!
TTFN and Happy Hunting!
