BASHI RIHA
Ingredients:
500 g aubergine (washed, de-stemmed and cut into slices)
50 g Semi-dried smoked Tuna (cleaned, cut into pieces)
5 tbsp Coriander curry Powder
100 g onions (sliced thinly)
4 garlic cloves (sliced thinly)
6 curry leaves
2 pcs rampe leaf
45 ml coconut oil
400 ml coconut milk
100 ml coconut cream
salt to season
Pinch of caster sugar
oil to fry the aubergine
Directions:
Fry the aubergine until softened. Drain on absorbent kitchen paper.
Heat the oil. Add in the onions, garlic, curry leaves and rampe leaf and fry until the onions are browned.
Add in the aubergine, coconut milk, curry powder, fish and seasoning. Boil over a moderate heat until the sauce has thickened. Add in the pinch of Sugar and cook for a further minute.
Add in the coconut cream, adjust the seasoning and remove from heat.
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FILLET MIGNON WITH COCONUT
Ingredients:
4 small fillets
½ cup coconut oil
1 sprig of fresh parsley
salt and pepper, to taste
Directions:
In a cast iron pan, sear the fillet on each side to desired level of completion. In a small pan, melt the coconut oil. Pour 1 tbsp. of coconut oil over the top of the fillet and garnish with the parsley. Serve with Palm veggies.
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GERI RIHA
Ingredients:
1 kg Beef fillet (cut into cubes)
200 g Onion (sliced thinly)
6 garlic cloves (sliced thinly)
1 cherry pepper (cut into halves)
6 curry leaves
3 pcs rampe leaf
45 ml coconut oil
5 tbsp Coriander curry Powder
200 ml coconut cream
400 ml coconut milk
water (sufficient to cover the meat being cooked) salt to season
Directions:
Heat the oil. Add in the Onion, garlic, curry leaves, cherry pepper and rampe leaf and fry until the onions are golden brown.
Add in the Beef, curry powder, coconut milk, salt and cover with water. Boil over a moderate heat until the meat is soft.
Add in the coconut cream, adjust seasoning and remove from heat.
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COCONUT DESSERT SAUTÉ
Ingredients:
2 bananas, peeled and sliced
2 mangoes, peeled and cubed (optional)
1 pineapple, peeled, cored, and cubed
2 oranges, peeled and cubed
3 tbsp coconut oil
¼ cup white wine
½ tsp ground coriander
DirectionsIn a wok or large skillet, sauté all ingredients until thick texture occurs. Serve over vanilla ice cream. Garnish with fresh raspberries and orange zest.
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Inafliton Lemai
Ingredients:
2 medium size ripe breadfruit
2 pt. coconut oil
Directions:
Wash and peel breadfruit. Discard the inside, porous section.
Thinly slice breadfruit. Heat oil. Fry until crisp or golden brown. Drain on paper towels. Lightly salt.
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Sambhar
Ethnicity - South Indian Type of meal - Party, Lunch, Dinner Ingredients:
Ingredients 'A'
1/2 bitter gourd (pavakkai)
1 brinjal (egg plant)
1 Drum Stick
4 Ladies finger
4 Red chillies (split into 2)
Ingredients 'B'
1 cup: Sambar dal (Red gram dal)
1sprig: curry leaves
½ tsp: turmeric powder
1 cup: water
Ingredients 'C'
Size of a golf ball: tamarind
1sprig: curry leaves
¼ tsp: asafoetida powder
1 tsp: Red chilli powder
¼ tsp: Grated molasses
2 tbs: coconut oil
salt to taste
1 cup: water
Ingredients 'D'
¼ tsp: White gram dal
2 tbs: Dried coriander seeds
¼ tsp: fenugreek
4 Dried chilli
½ tsp: coconut oil
Ingredients 'E'
2 tsp: coconut oil
2 Dried chillies split into two
1 tsp: mustard
Ingredients 'F'
A few: coriander leaves
Directions:
Clean the vegetables and slice into long pieces.
Wash the dal.
Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
Mash the tamarind in 1 cup water and strain.
Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note: Various vegetables like Potato, carrot, radish, tomato etc can also be added to the sambar.
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