Food & Home Entertaining

THE RIGHT SPICE
Add the ish to a roasting tray,
4 drizzle with olive oil and season to
taste. Cook in the oven, 10 minutes.
While the ish cooks, stir the cashews,
coriander and lime juice through the
curry sauce and season well to taste.
Bring the curry sauce to a simmer
5 and add the ish (discarding any
cooking liquid that collects from the
ish). Serve with the diced fennel bulb
and chopped leaves, red-onion slices,
lime wedges for squeezing, fresh
coriander leaves and naan bread.
Chickpea dumplings
in tomato curry with
fresh basil
Serves 2 – 3 EASY 45 mins
THE FLAVOUR COMBINATIONS
TOMATO CURRY
olive oil, to fry
1 onion, peeled and diced
2 garlic cloves, peeled and minced
1 x 80g sachet Thai red curry paste
2 x 400g tins chopped tomatoes
juice of ½ lemon
salt and freshly ground black
pepper, to taste
CHICKPEA DUMPLINGS
1 x 400g tin chickpeas, drained
5ml (1 tsp) ground cumin
15ml (1 tbsp) cake flour
30ml (2 tbsp) chickpea flour
fresh basil leaves, to garnish
lemon wedges, to serve
CASHEW, COCONUT AND
TOMATO FISH CURRY WITH
FRESH FENNEL SALSA AND
CHARGRILLED NAAN BREAD
(RECIPE ON PAGE 77)
78 JUNE 2016