Kashmir Coconut Fish Curry Recipe

Ingredients:

2 tbsp vegetable oil
2 onions, sliced
1 green (bell) pepper, seeded and sliced
1 garlic clove, crushed
1 dried chili, seeded and chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp hot chili powder
½ tsp garam masala

Cooking instructions:

Heat the oil in a large pan over low heat. Add the onions, green pepper and garlic. Stirring occasionally, cook until the onions and pepper have softened but not colored for about 7 minutes.

Stir in the dried chili, ground coriander cumin, turmeric, chili powder garam masala and flour and cook, stirring constantly, for a minute more.

Mix the coconut cream with 1 ¼ cups boiling water and stir into the spicy vegetable mixture. Bring to the boil, cover with a tight-fitting lid and simmer gently for about 6 minutes.

Add the pieces of fish and the tomatoes, re-cover the pan and cook until the fish has turned opaque and flakes easily with the tip of a knife. Uncover and gently stir in the lemon juice, ground almonds and cream and heat through for a few minutes. Season well, garnish with coriander and serve with naan bread and rice.

Mango and Coconut Ice cream Recipe

Ingredients

Mangoes, ripe 2 medium
Lemon juice 2 teaspoons
Coconut milk 1 cup
Milk 1 cup
Cornflour 3 tablespoons
Sugar ½ cup
Salt ¼ teaspoon
Coconut, scraped 2 tablespoons
Egg whites 2
Fresh cream ½ cup

Method

1.Peel mangoes and make a puree of the pulp with lemon juice. Set aside.

2.Mix together coconut milk and half the milk in a saucepan.

3.Dissolve the cornflour in the remaining milk and add sugar and salt. Add this to the coconut milk mixture and cook over low heat, stirring constantly, until a thick custard is formed.

4.Add the scraped coconut. Mix and set aside to cool.
5.Add the mango puree and mix well. Pour into a lidded bowl and place in the freezer until half frozen.

6.Beat egg whites until soft peaks are formed. Beat cream.

7.Transfer the mango mixture to another bowl. Add the beaten egg whites and mix until smooth. Fold in the beaten cream and mix well.

8.Freeze this mixture for three hours. Remove from the freezer and beat again till smooth.

9.Return to the freezer until well frozen.