September 18, 2021 / Lyn Jones / 0 Comments
Serves 4 to 6
1 Tab olive oil
1 large yellow onion, chopped – about 1.5 cups
2 garlic cloves, minced
1 green jalapeño pepper, stemmed, seeded, minced
1 red jalapeño or serrano pepper, stemmed, seeded, minced
2 Tab grated fresh ginger
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1.5 Tab curry powder
1 x 750g good chopped tomatoes
1 1/2 cups coconut milk
1 1/2 Tab granulated sugar
500g frozen large shrimp – defrosted, peeled & deveined
1/2 cup coriander leaves, coarsely chopped
1 lime, cut in wedges and cooked Basmati rice – to serve
1. Heat oil in deep skillet or soup pot. Add onion, sauté until soft but not brown – about 3 minutes.
2. Add garlic, jalapeños & ginger. Sauté until fragrant – 1 minute.
3. Add zucchini & curry powder – sauté 1 minute.
4. Stir in tomatoes, coconut milk & sugar. Simmer 10 minutes.
5. Add shrimp, cook until they turn pink and are just cooked through.
6. Add cilantro. Taste for seasoning.
7. Serve immediately in bowls with basmati rice & lime wedges for squeezing over the curry.
June 19, 2021 / Lyn Jones / 0 Comments
Serves: 4
Ingredients
- 4 skinless hoki fillets
- ¼ cup plain flour
- ½ cup vegetable oil, for shallow frying
- salt & pepper, to season
- 1 hard and soft taco kit
- 50g dry slaw mix
- 50g salad mix
- 1 avocado, diced
- 30g canned corn, rinsed and drained
- 10 red grape tomatoes, quartered
- 1 mango, diced
- ½ red chilli, sliced thinly to garnish (optional)
- salt & pepper, to taste
- Lime wedges, as garnish
For dressing:
- 1 cup sour cream
- 3 Tab mayonnaise
- 2 Tab lime juice
- ¼ tsp cumin
- ¼ tsp chilli flakes (optional)
- ¼ tsp ground paprika
- 1 Tab minced garlic
- Defrost fish fillets in fridge overnight. Make the dressing first by combining sour cream, mayonnaise, lime juice, cumin in blender (If using chilli flakes, add now). Blend until smooth.
Place the dressing in a sealed container and refrigerate until ready to use.
- Preheat oven to 150°C (or 130°C fan forced). Place hard taco shells on a baking tray and bake for 10 minutes until golden and crunchy. Wrap the soft tortillas in foil and, during the last 5 minutes of baking, place them in the oven with the hard shells (just to warm through). Turn oven off and leave door ajar. Leave tacos in oven until fish is ready.
- Pat fish dry. Lightly coat fish in flour and sprinkle with salt and pepper.Heat oil in a heavy based fry pan on medium-high heat.Cook fish in oil for 2 minutes or until golden. Flip and cook for a further 2 minutes. Once fish is cooked, remove from pan and set aside to drain on paper towels.
- Assemble tacos. Layer each taco with the slaw, salad leaves, corn, tomatoes, mango and avocado. Gently tear the fish into large chunks and lay on top of the taco fillings. Add dressing, season with salt and pepper and a squeeze of lime juice. Garnish with fresh chilli slices if desired.