Thai Green Curry with King Prawn

Ingredients:

Large King Prawn 500 g

Thai Green Curry Paste 1 tbsp

Lemon Grass powder/paste 1 tsp

Garlic Powder 1 tsp

Thai Fish Sauce 1 tbsp

Palm Sugar 2 tsp

Coconut Milk 400 mil (1 can)

Thai Basil leaves - a few, chopped 

Mix it all up except the Prawn and cook on medium heat for until the sauce is thickened (about 10 minutes) 

Add the prawn and cook until the prawns turn pink (about 10 minutes)

Serve with Jasmine Rice. 

Sweet & Sour Baked Fish

Courtesy: Monira Chowdhury

Whole Tilapia fish gutted, cleaned & scored (fish of your choice) 

Marinade & Glaze:
3 Tbsp fish sauce
3 Tbsp sweet chilli sauce
1 Tbsp soy
1 Tbsp Lemon juice or rice vinegar
1 Tbsp Garlic & Ginger combined paste (or 1/2 Tbsp each garlic and ginger)
1 Tbsp lemon grass paste (optional) 
1 Tbsp Palm sugar (crushed or fine)
Pinch salt (to taste)
Fish cavity filling:
4 Round Cut lemon slices (1 small lemon) 
4 whole Garlic cloves
Spring (green) onion (sliced 1 inch length)
1 Red chilli cut in half lengthwise

Garnish 
Finely sliced red chilli 
Finely sliced spring (green) onion

1) Mix marinade and pour on fish, rubbing inside and put fish and sauce into a baking dish 
2) fill inside cavity of fish with ingredients, any excess that won't fit into the cavity add to marinade in the dish 
3) bake covered in foil 200c 30 minutes 
4) drain cooked marinade sauce into frying pan and reduce into a glaze consistency (5 minutes) 
5) re-pour over served fish and add garnish 
Serve with Jasmin Rice

Shabji-Daal

It’s a guilt-free meal in itself, all the nutrients and no fat.

Red Daal (Lentil) 1 cup

Water 3 cups

Salt 1 tsp

Holud (Turmeric) 1 tsp

Veg stock cubes 2 (or 1 tsp seasoning)

Green chillies 4

Garlic powder 1 tsp

Vegetables:

Any mix of these: Tomato, Leek, Capsicum, Carrot, Green Onion, Broccoli, Cauliflower, Peas, Spinach, Zucchini, Cucumber, Brussels Sprouts, Cabbage.

Cook the Lentil for 20 minutes, then add the vegetables and cook for another 15 minutes.

Garnish with red chillies and green herbs.

Fish & Veg Malay Curry

Use any vegetable of your choice, here I used ‘Mishtikumra’ (Pumkin or Butternut squash)  and ‘Begun’ (Bringal or Eggplant) cut in small pieces.
 
Make the Sauce:

1 can Coconut milk
1 can hot water
1 tbsp Palm Sugar
1 tbsp Penang curry paste (or any Thai Curry Paste)
1 tsp Garlic powder
¼ cup Fish sauce
1 tbsp Soya sauce
2 Veg Oxo cubes - crushed (or 1 tsp of any seasoning)
 
Mix the Veg and Sauce in an ovenproof dish make sure sauce covers the Veg
Cover and place in the Oven: 200c/1h (30 minutes for cauliflower, broccoli, peas, leek, carrots, Zucchini etc.)
 
Two Fish Filets chopped and coated with 1 tsp oil and 1 tsp curry paste and fried. (can add any other fish, prawn or nothing at all)
 
Take the dish out of oven, add the fish, garnish with some green herbs, red chillies and crushed peanuts. 
 
Health Tips: Some recipes demand liquid as this one, but you don't have to eat it, just fish out the goodies using a slotted spoon and use the leftover sauce to create another dish or freeze it for another day!