A Not Too Spicy Fish Curry......

I love to share here a simple fish curry that you can cook in less than an hour. This not too spicy curry will be loved by even small children by adding their favorite vegetables making it a wholesome meal by itself for those busy mothers. As I have been on a diet of chicken soup most of the time I crave for this spicy dish to whet my appetite.

Ingredients:

400 g red snapper or mackerel (deboned)

1 tbsp oil

1 onion sliced

3 cloves garlic

2 slices ginger

1 to 2 tbsp fish curry powder (lessen if cooking for small children)

1 tsp ground tumeric

1 tsp mustard seed

2 sprigs of curry leaves

A combination of 2 -3 diced vegetables : Tomatoes, pumpkin,french beans,okra, eggplant , carrots, cucumber, or lady fingers.

1 cup UHT milk or fresh coconut milk

Fish curry cooking in pot................

Method:

Season fish with some salt and pepper, leave aside. Heat a pan with oil and fry the onions, garlic and ginger til fragrant. Add in the curry powder and tumeric which have been mix into a paste with some water. Next add in washed mustard seeds and fry for a minute til fragrant

Pour in half a cup of water and bring to boil. Add in fish and vegetables to simmer for 15 minutes til fish is cooked and the vegetables tendered. Finally add in milk and salt to taste. Bring to a boil. Remove immediately once it boils as longer boiling will curdle the milk. Serve with plain boiled rice.

Sweet Choco Delights.............

Help yourselves with these.................

Make yourselves with these..............

Ingredients for cake:

180 g butter - room temperature

175 g light brown sugar
3 eggs
1 tbsp vanilla essence
200 g self raising flour
30 g cocoa powder

125 g dark chocolate
5 tbsp boiling water


Fillings:

90 g butter - room temperature
150 g icing sugar - sifted
1 tsp cocoa powder
1 tbsp hot water


Choco Icing:

180 g plain chocolate, broken into pieces
150 ml whipping cream


Method:


Break chocolate into a bowl, add boiling water and leave to melt.
Cream butter and sugar together til light and fluffy. Add eggs, one at a time, beating well. Mix vanilla essence with melted chocolate into a smooth paste, then stir into butter mixture. Fold in sifted flour and cocoa.
Pour mixture into a 20 cm square cake tin lined with greased proof paper. Bake at 180 degrees C for about 35 to 40 mins til firm and springy. Leave to cool on rack. When cooled sliced cake into half horizontally.


Method for fillings:

Cream butter and icing sugar. Place 1/3 of the mixture into a small bowl. Beat in cocoa powder with 1 tbsp of hot water. Then blend with remaining butter and sugar mixture. Sandwich cakes together with these fillings.


Method for chocolate icing:


Melt chocolate and cream in a bowl over simmering water. Stir til chocolate melts. Let mixture cool and thicken a little, then pour over cake, spreading with a palette knife to cover the cake. Leave to set and then decorate as desired.

Fragrant Flower Crabs ...............

Recently I cook this fragrant flower crabs using curry leaves, soya bean pastes, chillis, garlic, ginger and eggs to bring out a nice salty and spicy flavour to the crabs. It is uniquely fragrant and the scramble eggs together with the crabs makes it a wonderful appetising dish.........Here is my recipe to share...............

Uncooked flower crabs..............

Ingredients:

4 nos. flower crabs -cleaned and quartered

3 nos. red chillis - chopped

2 tbsp chopped garlic

3 sprigs curry leaves -removed stems and washed

2 cm knob ginger - juliennes

1 tbsp soya bean paste

2 eggs - lightly beaten

2 tbsp oil or a knob of butter (optional)

100 ml of water

Drizzle in the beaten eggs....................

Method:

Heat oil in pan....fry garlic, chillis, soya bean paste, ginger and curry leaves til fragrant. Then add flower crabs and stir fry for a minute or two til it change colour. Add a few tablespoon of water(100 ml) to crabs and cooked covered on medium high heat for about 5 minutes to 7 minutes. Remove cover and drizzle in the beaten eggs slowly while scrambling and mixing it thoroughly with the crabs til all the eggs are cooked. Serve it hot with rice.......