2 Whole Mackerel
2 Tsp Horseradish Sauce
2 Tsp Dijon Mustard
Dash of Cider Vinegar
Smoked Paprika
Freshly ground Black Pepper
Juice of half a Lemon
100g Unsalted Butter (cubed)
2 Tbsp Crème Fraiche (add last to adjust the texture)

Marinade:
Garlic
Lemon
Coriander Powder

- Score the fish and rub in the marinade. Lay on an oiled sheet of foil.
- Bake at 210c for 25 mins. Finish by grilling for 1 minute on both sides.
- Let the fish cool, then flake off the flesh.
- Add all the ingredients to a food processor and pulse until you are happy with the texture.
- Taste and adjust the seasoning.

Cod Curry with Mushrooms

Adapted from The New Vintage Kitchen website

https://vintagekitchen.org/2023/01/19/quick-cod-curry-with-mushrooms/ 

1 lb. fresh Cod
2 tbsp. coconut oil
1 large onion, sliced
8 oz. button mushrooms, quartered
1 sweet red pepper, minced
4 garlic cloves, crushed
Salt
1 tbsp. tomato paste
1 tsp. turmeric
½ tsp. cumin
½ tsp. ground coriander
1 tsp. garam masala
½ tsp. cayenne pepper, adjust to taste
1 dried red chili
½ cup water
1 cup coconut milk
1 inch knob of fresh ginger, grated

Portion the fish as desired and season both sides with salt and pepper. Set aside while you get everything else ready.

Over medium-high heat, melt the coconut oil in a large skillet. Add the onion, mushrooms, and pepper and cook until soft and translucent, salting to your own taste. Make a little space in the center of the pan and add the garlic, tomato paste, and spices, and cook for a minute or so or until there is lovely fragrance.

Deglaze the pan with water, reduce the heat to medium low, and add the coconut milk and ginger. Mix everything together and taste for seasoning. Nestle the fish in the curry, cover and cook for five minutes. Remove from the heat, and leave covered another five minutes.

Serve with a nice squeeze of lemon or lime.

Kerala Prawn Curry

Adapted from: https://raziacooks.com/kerala-prawn-curry/

1 piece malabar tamarind + hot water for soaking aka goraka, kudam puli
2 tbsp coconut oil
¼ tsp fenugreek seeds
1 onion diced, small
1 tsp minced garlic
¾ tsp minced ginger
½ tomato cubed
1 sprig curry leaves fresh
¾ tsp kashmiri chilli powder
¼ tsp turmeric powder
¾ tsp fennel powder
½ tsp coriander powder
¼ tsp black pepper powder
½ tsp salt
250 g fresh large prawns cleaned, shelled & deveined
200 ml coconut milk
1 wedge lime 

- Soak a piece of Malabar tamarind in a small bowl of hot water for 10-15 minutes, adding enough to submerge the fruit.
- Meanwhile heat coconut oil in a pot or pan, on low to med heat, then add fenugreek seeds. Let them sizzle and turn golden (this will happen quite quickly). Then add onions, this will prevent the seeds from burning. Sauté the onions until golden.
- Stir in minced ginger and garlic and sauté for 1-2 minutes.
- Add the tomato and curry leaves, and sauté until the tomatoes soften.
- Add the spices, stir well, and cook for 1-2 minutes.
- Add the Malabar tamarind along with the water it was soaked in, stir and cook 1-2 minutes.
- Add shrimp and gently mix to coat them in the gravy. Cook for 3-5 minutes.
- Pour in coconut milk and gently stir to combine. Cook 2-3 minutes. Finish with a squeeze of lime juice.
- Garnish with more curry leaves and split fresh whole green chillies or chopped fresh coriander leaves.

Quick Lamb Rogan Josh - Pressure Cooked

700g of lamb, cut into cubes
1 Red Onion chopped diced
4 cloves Minced Garlic
2 teaspoons Minced Ginger
1/4 cup Full-Fat Greek Yogurt (if you're dairy free, add some lemon juice and 1/4 c water while cooking)
1 tablespoon Tomato Paste
1/4 cup Cilantro chopped
2 teaspoons Garam Masala
2 teaspoons Kashmiri Chilli Powder
1-2 teaspoons Kosher Salt
1 teaspoon Turmeric
1/2 teaspoon Ground Cinnamon
1/4 cup Water

Mix everything together in a bowl and marinate for an hour or preferably overnight.

Put the mixture into your pressure cooker. Cook at 25 minutes at High Pressure. Let it release naturally for 10 minutes, and then release all remaining pressure.

You're done.

Adapted from: https://twosleevers.com/wprm_print/lamb-rogan-josh-instant-pot-lamb-curry

Ninja Foodi Roast Guinea Fowl

1 whole bird
1 cup water/white wine/chicken stock, whatever you have to hand
Salt and pepper
2 tbsp butter
1 tsp smoked paprika

Drizzle of Oil

Basically season inside and out however you want.

Unlike a Chicken, I don't slide butter under the skin to roast this bird.

But do make some basting butter for stage two...
Butter with whatever herbs/garlic etc you want.

Pat the chicken dry with disposable paper towel. Season inside and out with your choice of seasoning. Set inside the Air Frying basket. Pour your cup of liquid in.
Place the chicken in the basket, inside the main pot of the Foodi
Cook on High pressure for 15 minutes.

When time is done, do a quick release, remove the chicken and the basket, and move the liquid that was in the bottom of the Foodi bowl for your sauce to a bowl or whatever...
Replace the chicken and the basket inside the Foodi liner and place the liner back into the unit.
Baste the bird with your butter mix.
Air crisp at 400 degrees for 15 minutes. Lifting the lid occasionally, basting the chicken with your basting butter to crisp/brown it to your desired colour. Remove the chicken and the basket, and cover with tin foil to continue cooking to reach a 165 degree temperature reading.

Pearl Barley - Pressure Cooker (Instant Pot/Ninja Foodi etc)

- Add 1½ cups pearl barley, 3 cups water, 1 tablespoon salt, and 1 tablespoon olive oil.
- Pressure cook the pearl barley on High for 18 minutes.
- Once the cooking time is over, allow it to naturally release for 10 minutes on the Keep Warm setting.
- After 10 minutes, flip the valve to release any residual steam.
- Fluff up with a fork and use as you wish...

Adapted from https://instantpot.com/blogs/recipes/basic-pearl-barley

Thai style chicken fried rice

2 tbsp. vegetable oil, divided
2 large eggs, beaten
2 chicken thighs, boneless, skinless, roughly sliced
4 cloves garlic, finely chopped
½ thumb sized piece ginger, minced
1 medium carrot, peeled and diced
2-3 cups cooked & cooled rice
3 spring onions, take off tops for garnish and roughly chop the rest.
Coriander & wedges of lime, to garnish

The Marinade
- Pinch sea salt
- Pinch black pepper
- 1-2 tbsp oyster sauce

The Sauce
1 tbsp. oyster sauce
2-3 tbsp. fish sauce
2-3 birds eye chilis, finely chopped

Cook and cool your rice ahead of time; day old rice is always best for fried rice.

• Mix the chicken with the marinade and set aside. Get the wok up to a good heat, and add the oil.

Cooking
• Add the chicken and allow to caramelise before stirring. Once cooked through, set aside and add the carrot to the wok. Let that cook for 2 minutes. Then add the ginger, garlic and spring onions.
• Stir fry for ten seconds then push to the side.
• Add the rice and mix through with the veg. Now add the chicken and mix in, before adding the sauce and coating. Move the rice to the side and add the egg.
• Allow them to set and scramble softly before mixing into the rice. Enjoy!

From https://schoolofwok.co.uk/tips-and-recipes/thai-style-chicken-fried-rice

Saag aloo (using frozen spinach)

3 tbsp vegetable oil
2 tsp cumin seeds
5 garlic cloves, sliced
2 bird’s-eye red or green chillies, finely chopped
115g/4oz onion, finely chopped
1 tbsp ground coriander
1 tsp ground turmeric
400g/14oz frozen chopped spinach
350g/12oz potatoes, peeled, cut into large cubes and boiled until just tender
1cm/½in piece fresh root ginger, cut into slivers
Salt

Heat the oil in a large saucepan or wok over a medium heat. Add the cumin seeds and, as they begin to sizzle, add the garlic and chillies. Fry for a minute, then add the onion and continue to fry for 7–8 minutes, stirring well.

Add the coriander and turmeric and stir well. Add the frozen spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes.

Add the cubed potato and ginger and cook for 5 minutes: the potato will absorb any residual moisture.

From https://www.bbc.co.uk/food/recipes/saag_aloo_32582

Traditional kimchi (Pogi Kimchi)

From: www.koreanbapsang.com

This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you’ll find it not that difficult to make good authentic kimchi at home.

Prep Time 2hours hrs
Resting time 6hours hrs
Total Time 8hours hrs

Ingredients

1 large Napa cabbage, baechu (배추), about 5 to 6 pounds, or 2 small (about 3 pounds each)
1 cup Korean coarse sea salt, gulgeun soguem (굵은소금)
5 cups water
1 pound Korean radish, mu (무)
1/4 large Korean pear (배) optional
3 - 4 scallions
1 piece dasima, 다시마 (dried kelp), about 2 to 3 inch square) - optional

Seasonings

1 tablespoon glutinous rice flour, chapssal garu (찹쌀가루)
1/2 cup gochugaru, 고추가루 - adjust to taste
1/4 cup saeujeot, 새우젓 (salted and fermented shrimp), roughly chopped
3 tablespoons myulchiaekjeot, 멸치액젓 (fish sauce)
3 - 4 raw shrimps, about 2 ounces, finely minced or ground - optional
3 tablespoons minced garlic
1 teaspoon grated ginger
1/2 cup water or dasima broth

Kitchen tools

2 large bowls or pots 7 - 8 quarts
a large colander
kitchen gloves
3/4 - 1 gallon airtight container or jar

Instructions

Cut the thick white part of the cabbage in half lengthwise. Then, slowly pull it apart to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.

The cabbages should be ready to be washed when the white parts of the leaves are bendable. It's okay to have a bit of resistance. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.

Meanwhile, make the optional dasima broth by boiling a small piece (2 to 3 inch square) in 1.5 cups of water for 5 minutes, and cool. Mix the rice flour with 1/2 cup water (or optional dasima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool. Yields about 3 - 4 tablespoons.

Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the gochugaru dissolves slightly and becomes pasty.

Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)

Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have loose large leaves, you can use them to cover the top of the kimchi.

Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. To collect any remaining seasoning, rinse the bowl with 1/2 cup of water (or the remaining optional dasima broth), and add it to the kimchi container. Close the lid.

Leave it out at room temperature for a full day or two. It can be longer, depending on the weather and how fast you want your kimchi to ripen. Then, store in the fridge

Notes

You can cover the top of the kimchi with large outer green leaves (as I did in the video) if available. Some people also use a plastic wrap to cover. But, this is not absolutely necessary, especially for this small batch of kimchi.

Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.

Overnight Oats

 

I forget which website inspired me to give this a go... So, apologies to the original inspirer... There are many variations out there...

I use:

3 heaped tablespoons of oats
A glug of semi skimmed milk
3 tablespoons of fat free yogurt
Fruit of choice (frozen blue berries, mango, apple etc)

(I keep a selection of frozen fruit in the freezer for this prep, but obviously fresh can be be used on serving in the morning)
A sprinkle of chai seeds

Give it a good mix, seal the lid, and let it sit in the fridge overnight for a refreshing breakfast...

I usually do 3 Kilner jars of these at the same time, and they keep well in the fridge.

Wholemeal Bread (MagiMix & Ninja Foodi op500uk - test version 001)

1 sachet of dried yeast
1 pinch of sugar
300ml of warm water

250g of plain flour
250g of wholemeal flour
1 pinch of salt

Add the yeast and sugar in the 300ml warm water and stir. Leave to bubble for 10 minutes.

Add the flour and salt into the MagiMix bowl fitted with the dough attachment (pulse to mix), then add yeast mixture and run for about 30 seconds until the dough has formed a ball.

Leave the dough to rise in the MagiMix bowl, for 1 hour at room temperature.

To 'knock it down', Pulse the dough once... don't over do it.

For my Ninja Foodi op500UK, I have a round cake tray which I line with parchment, dust with flour (or Olive Oil), then massage the dough into it. Cover with a tea towel and leave to prove again at room temperature for one hour.

Pre heat the Ninja on Bake to 210 for 5 mins.

Bake for 45 mins, then check by flipping the loaf out and tapping on the bottom, it should sound 'hollow', if not, pop back in for 5 minutes... All flour/mixes behave differently...

For regular ovens - Preheat your oven to 240°C. Bake the bread for about 25 minutes and check it after then for the Hollow knock...

Place on a rack to cool for a while before slicing and enjoying... Frustrating, but heh...

Keema Curry

500 g Minced Meat Keema
50 ml Oil
1 Onion Red
2 Tomatoes
3 Green Chillies
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Salt
1 tsp Turmeric Powder Haldi
1 tsp Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli
1 tbsp Dried Fenugreek Leaves Methi
1 handful Coriander
400 ml Water

Heat up the oil in a pan on medium heat until hot
Add the finely diced red onions and cook for 4-5 minutes on medium heat until softened
Add the ginger paste, garlic paste and chopped green chillies then sauté for a further 2-3 minutes
Add the mince and break apart then cook for 6-8 minutes on medium heat – Make sure there are no lumps left over
Add the salt, chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder and cumin powder then cook the spices for 3-4 minutes
As the spices are cooking chop the tomatoes then add into pan and cook for 3-4 minutes
Add the water and cover then cook for 20 minutes on medium heat
Finally, add the chopped coriander and dried fenugreek leaves.
Serve with fresh naan bread or rice and enjoy!

https://www.cookwithnabeela.com/recipe/keema-curry/ 

Stewed Apples

6 Apples, peeled, de-cored and sliced.
1/3rd cup of Caster Sugar.
1/4 cup of Water.

In a heavy bottom pan bring to the boil for 7 minutes.
Simmer for 10 minutes.

(Photo is a mix of apples & plums)

This is great to use in Overnight Oats

Saag Aloo Recipe (Aloo Palak)

Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 People
Author: Sandhya Hariharan

1 teaspoon sunflower oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium Onion finely chopped
1 inch ginger grated
3 cloves garlic minced
2 bird's eye green chilli finely chopped (optional)
1 medium tomato finely chopped
½ teaspoon turmeric Powder
½ - 1 teaspoon red Chilli Powder
1 teaspoon coriander Powder
½ teaspoon cumin Powder
1 teaspoon curry Powder
250 g spinach chopped
salt to taste
 ¼-½ cup water optional
½ teaspoon garam masala
½ lemon Juice
1 teaspoon kasuri methi dried fenugreek leaves

Roast Potato

500 g baby Potatoes cubed
1 teaspoon turmerc
¾-1 teaspoon salt
1 teaspoon sunflower oil

Start with the potatoes...

Add the potatoes, turmeric, salt and oil to a bowl. Toss together to combine.
Air fry at 390F / 200C for 16-18 minutes. Alternatively, cook in the preheated oven at 425F/220C for 20-25 minutes.

Saag

Heat oil in a pan over medium heat. Add mustard and cumin seeds. Once they infuse in the oil, and begin to sizzle, add onion, and ginger garlic. Saute for 4-5 minutes until soft and translucent.

Next add the tomatoes, green chili, salt, spices( except garam masala).Cook for 3-4 minutes until the masala begins to bubble and they have combined well.

Increase the heat of the pan, add the spinach. Stir fry until they loose all the moisture. About 7-8 minutes. The spinach needs to be cooked until there is no raw smell.

If you feel the spinach is sticking to the bottom of the pan, add ¼ cup of water and cook.

When the spinach is cooked, add the roast potatoes, lemon juice, garam masala kasuri methi and toss together.

Garnish with sliced red chillies for added heat.

Adapted from: https://sandhyahariharan.co.uk/saag-aloo/

Ninja Foodi Pressure Cooked Black Beans

 

Adapted from https://www.mommyhatescooking.com/ninja-foodi-black-beans-no-soak-method

500g Dry Black Beans Rinsed
2 Cloves Crushed Garlic
1/2 Cup Diced Onion (I now slow fry these off for better flavour)
1 Tsp Salt
1 Tsp Pepper
6 Cups Water

* Place the beans, garlic, and onion, along with the seasonings into the pot of the Ninja Foodi.
* Add 6 cups of water.
* Secure the pressure cooker lid to the Ninja Foodi and set the nozzle to SEAL.
* Cook on high pressure for 25 minutes,
* Once the cooking time is over, let them naturally release (DO NOTHING) for 15 minutes.
* Release the remaining pressure, stir.

Drain to use... Or use the juices in a good Chilli or other bean dish...

Note: Red Kidney Beans or Cannellini Beans need 40 minutes. Pinto Beans, 5 cups water, 20 minutes.

Mutton Curry Recipe (Mutton Masala Gravy) - Basic

https://www.indianhealthyrecipes.com/mutton-curry-recipe-mutton-gravy/#wprm-recipe-container-37692

To marinate

1 kg mutton (bone-in or boneless lamb/goat, cut to 1½ to 2 inch)

4 tablespoons plain yogurt (curd)

1 ½ tablespoon ginger garlic paste

1 ½ teaspoon salt (use as needed)

½ teaspoon turmeric

2 teaspoon meat masala (or garam masala)

1 teaspoon Kashmiri red chili powder

To make the Curry

4 tablespoons oil

6 green cardamoms

2 inch cinnamon

2 cup onions fine chopped or processed

1 ½ cup (2 large) tomatoes pureed or chopped

2 to 4 green chilies slit or chopped (optional, leave out for low heat)

4 teaspoons meat masala or garam masala ( I use Everest meat masala)

4 sprigs curry leaves or 1 bay leaf (optional)

1 teaspoon salt or as needed, to adjust later

2 to 4 tablespoons coriander leaves /cilantro chopped to garnish

Hot Water

1 ½ cup hot water to cook in stovetop pressure cooker

4 to 5 cups hot water to cook in a regular pot/Dutch oven

1. Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili

powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they

make the mutton succulent.

2. Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight.

(When you are ready to cook, leave the cold mutton out on the counter for 30 mins to

bring the meat closer to room temperature.)

1. On a low to medium flame, gently heat oil in a pan or pressure cooker. Add the whole

spices - cinnamon, cardamoms and bay leaf (optional), followed by onions & green

chilies.

2. Saute until onions turn golden. Lower the flame to very low as much as possible. Then

transfer the marinated mutton and saute for 5 to 7 mins.

3. Stir in the meat masala & curry leaves (optional), followed by pureed tomatoes.

4. Increase the heat to medium and saute for another 5 to 7 mins, until the raw flavor of

tomatoes has reduced. Pour hot water & mix well.

5. To cook in a regular pot: Bring it to a gentle boil and cook covered on a medium heat

for 1 hour 30 minutes. Stir well every 12 to 15 minutes and pour more hot water in

batches as needed.

6. Stovetop Pressure Cooker: Pressure cook on a medium heat for 4 to 5 whistles,

depending on the kind or cooker, meat and size of the mutton pieces.

(If using an electric pressure cooker or an instant pot, cook for 20 minutes on high pressuren and let the pressure release naturally or manually release the pressure after 15 minutes.)

7. When the pressure drops, open the lid and mix well. If the curry is runny, cook/saute for

a few more minutes to evaporate some of the moisture. Your mutton is cooked through

when it is tender, flakes easily with a fork and falls off the bone easily.

8. Taste the curry and add more salt if needed. If you feel it is low on flavor, you may

sprinkle little garam masala. Garnish with fine chopped coriander leaves.

9. Serve mutton curry hot with rice, tandoori roti, naan or plain paratha.

Chicken and mushroom pearl barley risotto

    30ml (2 tbsp) olive oil
    2 leeks, trimmed and finely sliced
    2 cloves garlic, finely chopped
    300g (10oz) pearl barley
    250ml (8fl oz) white wine
    1·25 litres (2pt) hot chicken stock
    4 chicken thighs, trimmed of fat
    100g (3½oz) mixed wild mushrooms, sliced
    100g (3½oz) chestnut mushrooms, sliced
    2 tbsp low fat crème fraîche
    2 tbsp fresh parsley, chopped
    ¼ bunch fresh tarragon, chopped
    1 lemon, zested
    15g (½oz) grated Parmesan

    Heat half the olive oil in a heavy-based saucepan, add the leeks and garlic and cook for 2-3 minutes or until the leek has softened. Stir through the barley and cook for 2 minutes. Increase the heat and pour in the wine.
    When the wine has been absorbed, add 750ml (1 1⁄4pt) of the chicken stock. Allow to cook on a gentle simmer for 40 minutes, or until the barley is tender. Add stock if the mixture looks too thick.
    Heat the remaining olive oil in a heavy-based frying pan. Season the chicken thighs well and cut into large chunks. Cook the chicken until cooked through and brown on each side with no pink showing, add the mushrooms and cook for a further 5 minutes. Remove from the heat.
    When the risotto has cooked, stir through the chicken, mushrooms crème fraîche and half the herbs. Ladle into bowls and sprinkle with lemon zest, freshly ground black pepper, the remaining herbs and Parmesan. Serve immediately.

https://realfood.tesco.com/recipes/chicken-and-mushroom-pearl-barley-risotto.html

Maldivian tuna curry

This is a Fresh Tuna recipe, expensive...But delicious,,, Don't mess it up by over cooking the fish! (I was asked today about the difference between Fresh Tuna and tinned Tuna) The flavour is so very different to tinned tuna, which I do like with mayo in a baguette, or pasta, but fresh tuna has to be treated with care. Like any fresh fish, cook for only a few minutes, 4 or 5 minutes, job done.

500g of tuna steak, cut into 2.5cm pieces

1 tbsp of coconut oil
3 garlic cloves, finely chopped
2 cardamom pods, seeds only
1 knob of fresh ginger, 2.5cm in length, peeled and finely chopped
10 curry leaves
1 green chilli, finely sliced
1 onion, finely sliced

1/2 tsp ground fennel seeds
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp black pepper
400ml of coconut milk
1 stick of cinnamon
sea salt
fresh coriander, to garnish

- Lightly salt the fish and set aside

- In a large saucepan, warm the coconut oil over a medium heat until simmering. Add in the garlic, cardamom, ginger, curry leaves and chilli. Let this sauté until fragrant – usually around 30 seconds

- Add the onion slices and cook until softened, around 5–7 minutes. Add the rest of the spices: the fennel, cumin, turmeric and black pepper. After around a minute they will mingle together and become aromatic

- At this point, transfer everything into a food processor and blend to a coarse paste. Return the paste back to the pan over a medium heat, pour in the coconut milk, holding back one tablespoon for drizzling at the end, and pop in the cinnamon stick and ½ teaspoon salt

- Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly. After 4 minutes, the fish should be tender, opaque and cooked throughout and the curry will be ready to serve. Drizzle over the extra coconut milk, scatter with the coriander and serve with a heap of rice.

https://www.greatbritishchefs.com/recipes/maldivian-tuna-curry-recipe

Korean-Style Pork Tenderloin

 

 

https://fortheloveofcooking.net/wprm_print/korean-style-pork-tenderloin

Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Marinating Time: 8 hours hours
Total Time 8 hours hours 40 minutes minutes
Servings 4 

Marinade:

⅓ cup of low-sodium soy sauce
3 tbsp rice vinegar
2 tbsp sugar
1 tbsp minced peeled fresh ginger
1 tbsp dark sesame oil
¼ tsp crushed red pepper
4 cloves of garlic minced

Other Ingredients:

1½ lb pork tenderloin trimmed of fat
1 tbsp olive oil

Combine the first 7 ingredients in a large zip-lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees.

Heat the olive oil in a large ovenproof skillet over medium-high heat.
Remove the pork from the marinade, and place it on a paper towel to dry off the liquid; reserve the marinade.
Add pork to pan, and cook for 6 minutes, browning on all sides.
Place ovenproof skillet in the oven, and bake for 15 minutes or until the meat thermometer registers 155-160 degrees (medium), or until the desired degree of doneness.
Let stand for 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer for 5 minutes.
Cut pork into 1/4 inch thick slices and drizzle with sauce.

Fresh Tuna Steak Marinade

 

Marinade:
Light soy sauce
Sesame seed oil
Dash of Fish Sauce
Minced fresh ginger root (minced jar stuff)
Gochujang sauce
Brown sugar
Garlic cloves, minced
Salt
Freshly ground black pepper
Tuna steak (1 inch or thicker)