Spicy Fish and Seafood Stew

INGREDIENTS

2 onions- chopped
1 red or yellow bell pepper- chopped
½ cup chopped celery
1 tablespoon chilli flakes
1 teaspoon cayenne pepper
2 tablespoons chopped garlic
some lime leaves
1 can chopped tomatoes
1 can coconut milk
1/3 cup lemon juice (or lime juice if you have it)
1 tablespoon thai fish sauce
½ cup chopped coriander leaves
1 tablespoons grated ginger
2 teaspoons turmeric
500 ml fish stock (or chicken stock)

fish and seafood: I used hake, calamari rings and shelled prawns.

METHOD

fry onions and bell pepper for about 5 minutes on med heat
add all the other ingredients except the fish and seafood, mix well and bring to the boil.
simmer for 20 minutes.

Add the fish and seafood, put the lid on the pan and allow to simmer for another 10 mins or until all the fish and seafood is cooked. Garnish with coriander leaves and serve with rice.

Chicken Breast Fillets with a Spicy Mushroom Sauce

If like me you are always looking for interesting ways to prepare chicken fillets, and you like spicy food, then you will really enjoy this. Full of authentic Indian ingredients. Would make a good steak sauce too.

INGREDIENTS

1 small onion, finely chopped
2 tablespoons chopped garlic
250 g button mushrooms, sliced
½ teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon garam masala
1 teaspoon red chilli flakes
1 star anise crushed
1 teaspoon tamarind paste
½ cup chopped coriander leaves (cilantro)
1 teaspoon palm sugar
300 ml chicken stock
125 ml cream
½ cup cold milk with a heaped teaspoon of corn starch dissolved into it.

METHOD

Fry the onion in some oil until translucent
Add the garlic and stir around for a minute or so
Now add all the spices to the pan and stir for about 2 minutes

Put all the sliced mushrooms into the pan and saute for a couple of minutes until they are coated with the spices.
Turn the heat down to low, cover the pan and let simmer for about 5 minutes.
Add the stock, tamarind paste, palm sugar and ¾ of the chopped coriander leaves.
Leave to simmer for about 5 mins.
Add the cream and heat to just on boiling point. Add the milk/corn starch mixture and mix through.

In a separate pan fry the chicken breast fillets which can be cut through horizontally. 3 minutes each side.
Add to the pan with the sauce and serve as soon as possible. Sprinkle with the remaining chopped coriander.