Nasi Kandar Fish Curry

Ingredients

8 – 10 slices of tenggiri (mackerel fish)
1 tsp sea salt

1 Tbsp tamarind paste (soaked in 3 Tbsp hot water)
1 Tbsp turmeric powder
5 Tbsp grapeseed oil for frying fish
5 slices old ginger

Vegetables
10 lady fingers (washed and the top trimmed)
3 large ripe red tomatoes (cut into quarters)
5 small aubergines (cut into 2)

Aromatic herbs
2 Tbsp ‘rempah ratus’ spices
2 dried chili (washed and seeded)
4 sprigs of curry leaves (bruised)
1 Tbsp traditionally handmade coconut oil

Spices
10 shallots (peeled and sliced)
5 cloves garlic (peeled and sliced)
1 inch old ginger (sliced)
5 large dried chili (soaked and seeded)

Blend or pound all the above spices
1 Tbsp chili powder
1 tsp turmeric powder
1 Tbsp coriander seeds
1 Tbsp fennel (jintan manis)
1 Tbsp cumin (jintan putih)
5 Tbsp Baba’s meat curry powder
100 ml traditionally handmade coconut oil
1 Tbsp castor sugar
800 ml filtered water
1 Tbsp tamarind paste (soaked in 100 ml water and drained, discard the seeds retain the water)
sea salt to taste
100 ml thick coconut milk or santan

Directions

1. Marinate the fish slices in the tamarind paste, turmeric powder and salt for about 1 hour. Heat a non-stick pan and drizzle in the grapeseed oil. Pan fry the fish slices till slightly golden brown on the outside.

2. Remove from heat and set aside on some paper towels to absorb oil.

3. Set a large curry pot on the stove. Heat it up and drizzle in the 100ml coconut oil. Add in the blended spices, powdered spices, curry powder and ‘tumis’ or lightly fry until fragrant. Add sugar and keep stirring to avoid the spices from burning. Burnt spices have to be discarded as they will taste bitter.

4. Slowly add filtered water and let the spice paste simmer. Add the tamarind water and all the vegetables. Pour in the rest of the filtered water and simmer over low heat until vegetables are all tender. Put in the fish slices, coconut milk and sea salt to taste.

5. Fry aromatics in the used non stick pan by adding 1 Tbsp coconut oil to the pan. Fry over low heat until fragrant. Add to simmering curry and simmer for another 3 minutes. Cut off heat, curry ready to be served.

source: sparkpeople

Kidney Beans Curry (Rajma)

Ingredients:
Kidney Beans – 1 cup
Water – 4 cups
Salt – to taste
Turmeric Powder – 1/4 tsp
Green Chili – to taste (optional)
Oil – 2 tbsp
Onions – 2 medium, finely chopped
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Tomatoes – 2 cups, puree
Salt – to taste
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp
Garam Masala – 1 tsp
Cilantro – for garnishing, finely chopped
Method:
1. Wash and soak the Kidney Beans in 4 cups of water overnight.
2. Put the Rajma in a pressure cooker, alongwith the water that you soaked it in.
3. Turn the flame on high and add in the Turmeric Powder, Some Salt and Green Chili.
4. Cooking time in the Pressure Cooker – 3 whistles, lower flame and cook for another 30 minutes.
5. Meanwhile, in a medium size pan on medium heat, add in the Oil.
6. Allow it to heat up and add in the Onions.
7. Add in a little Salt and cook till the moisture evaporates from the Onions. Stir frequently.
8. Add in the Ginger and Garlic, mix well and cook till the Onions start to brown.
9. Add in the Tomato Puree. Mix again.
10.Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
11.Add in Coriander Powder, Chaat Masala & Garam Masala.
12.Add in a little water (about 1/4 cup) to help mix in the dry spices and to prevent it from burning.
13.Cook for a couple of minutes.
14.Open the Pressure Cooker once the pressure has gone and add in the Rajma to the masala.
15. Make sure Rajma (kidney beans) is well cooked and should have opened up a bit.
16. Mix well and allow it to come to a boil again.
17. Add in some of the fresh Cilantro leaves and keep some for garnishing.
18. Serve over hot rice on a lazy sunday afternoon. Serves 4.

source: showmethecurry

sun dried tomato garlic and parsley bread recipe

 

Ingredients

• 75g unsalted butter, softened
• 6 sun-dried tomatoes, chopped
• 2 garlic cloves, crushed
• Finely grated zest of 1/2 lemon
• Small handful fresh parsley, finely chopped
• 1 large ciabatta loaf

METHOD

How to make tomato, garlic and parsley bread

1. Preheat the oven to 200C/fan180C/gas6.
In a small bowl, mix together the butter, sun-dried tomatoes, garlic, zest and parsley. Season.
2. Using a bread knife, cut deep diagonal slits along the ciabatta, being careful not to cut all the way through. Spread the flavoured butter in each slit, then wrap the loaf in foil. Place on a baking sheet and bake in the oven for 5 minutes. Open the foil up to expose the bread and bake for another 4-5 minutes, until pale golden.
3. Wrap the ciabatta up again in the foil to keep warm, although it's equally delicious cold. Let everyone tear off slices.

source: channel4

Tropical Mango, Pineapple, and Banana Smoothie!

Tropical Mango, Pineapple, and Banana Smoothie:

1 1/2 cups water
2 1/2 scoops Shaklee 180 Vanilla Smoothie
1 cup organic pineapple chucks frozen
1/2 cup organic mango chunks frozen
1/3 medium organic banana

Add all ingredients to the blender, blend, and enjoy. Remember, it tastes great, but take your time, you are eating an entire meal!

Nutrition Info:

357 calories, 3.9g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 300mg sodium, 47.5g carbohydrates, 10.5g fiber, 39g sugar, 20.65g protein


source: ashleyvillandry

Crispy Chicken Salad Wraps

Here's what you'll need:

 1/3 cup mayonnaise
1/3 cup finely chopped fresh cilantro
3 scallions, thinly sliced
2 celery ribs, finely chopped
2 tablespoons sour cream (I used light)
1 teaspoon hot sauce
3 cups cooked, shredded skinless chicken breast (about 3 boneless chicken breasts, OR make it really easy on yourself and just use a rotisserie chicken!)
Salt and pepper
2 cups shredded extra-sharp cheddar cheese
4 10-inch flour tortillas

In a medium bowl, stir together mayo, cilantro, scallions, celery, sour cream, and hot sauce. Add chicken, toss to combine, and season to taste with salt and pepper.

Sprinkle 1/2 cup of cheese over each tortilla, leaving a 1-inch border around the edges. Scoop 1/4 of the chicken mixture in the center of each tortilla, like so:

Roll up, and spray all over with cooking spray.

Coat a non-stick skillet in cooking spray, and heat over medium heat. Seam side down, cook 2 wraps until golden brown 1-2 minutes. Turn the wrap over, and cook the other side for 1-2 minutes, until golden brown. Transfer to a plate, and repeat with the remaining 2 wraps.
Cut each wrap in half with a serrated knife, and serve immediately.


source: abitchinkitchen