cjs
Sous Chef
I'm doing my menu tomorrow nite Sharon!!! Aren't the flavors just great? I'm thinking Asian cooking is a thing of the past for me for a while!!!
cjs said:Tonight's the night!! My Iab (or Lab) is draining as we speak and I'm all set to make the 'donuts' this a.m. and go from there.
I wish someone would tell me if it is "Iab" or "Lab" - the cottage cheese/yogurt mixture. ?????
Ingredients
one kilo whole fresh fish
oil for frying
one to two cups of coconut milk
one large onion chopped
two or three tomatoes chopped
one or two sweet green peppers chopped
ten cloves of garlic minced
one or two teaspoons of garam masala or curry powder
tamarind paste or powder to taste
salt
Cooking Method
Briefly fry fish in hot oil. Put fish in saucepan, cover in coconut milk and add tamarind. Set aside.
Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. Add to the fish and coconut milk.
Simmer slowly on low heat until fish is fully cooked and sauce is thickened. Serve with chapati or rice.
Any African's out there? I will post my favorite chicken in coconut sauce, known in Kenya as Kuku wa Kupaka
Chicken in coconut sauce
Any meaty parts of chicken on the bone (I use chicken drumsticks)
Fresh garlic(three cloves depending on how much you love garlic!)
Ginger paste(according to taste too)
Half green chilli
Juice of 1 lemon
1/2 teaspoon turmeric
2 cups coconut milk
1 small finely chopped onion
I tinned tomato
salt to taste
chopped dhania(fresh coriander)for garnishing
Method
Marinate the chicken pieces in garlic, ginger, chillies, lemon juice, (I put all in a blender to make a paste) and a tablespoon oil and leave for 1 - 2 hours. Saute finely chopped onion in oil, add tomatos and mix thoroughly on a medium heat. Add fresh chillies, lemon juice and coconut milk and stir all the time to make a thick gravy on a low heat. Then, separately Roast chicken pieces until they are cooked.Then place the chicken in a dish, pour the thick coconut sauce over the roasted chicken and again put the dish in the oven for 10 minutes basting the chicken with the gravy from time to time.this can be served with
rice and chapati, and garnish with chopped coriander.