Cauliflower wth shredded ginger

Cauliflower
Originally uploaded by abaesel

Seychelles cuisine usually consists of fish/meat , rice ,and a veg dish .Very simliar to an indian thali .I love cauliflower this recipe is wonderful. I love eating it any time of the day,often cold with really good bread .

500g cauliflower
3/4 tsp cumin seeds
3 tbsp oil
1-2 tbsp grated ginger
1/2 tsp cumin powder
salt.
1 chopped chilli

Cut the cauliflower into florets.
Take a frying pan and place on the fire and add the cumin seeds and toast , it should be aromatic and darken slightly.Set aside.
Heat the oil and fry the ginger after 30 seconds add the cumin seeds and chilli and the cumin powder.
Add the salt and add the cauliflower.
Cover with the lid and cook over a low heat until the cauliflower is as tender as you like.

Big George

We recently heard some sad news that a family friend who we called Big George. had past away, On this occasion I couldn't attend the funeral I started a new job on that day .Although I could not go I couldn't help thinking about that families sadness. Nothing like death to remind us how short are lives are .Never put off what you can do today. I have neglected my blog as I have so many things going on. I have made a promise to myself I will post at the very least every fortnight.

I needed some comforting food a lovely prawn curry with steamed basmati rice and a salade tomato. Simple fare that soothes my body and my soul.

Prawn Curry

Prawn curry recipe is below
Prawn Curry
Originally uploaded by Niamheen

Karri koko (prawn curry cooked in coconut milk

I adore seafood, well I would coming from an island in the middle of the Indian ocean. On todays menu is a delightful prawn curry with coconut milk .

Carri coco means a curry that is made with coconut.Serves 4.
2 tbsp oil veg/sunflower oil1
50g (5oz) onions, sliced
3 green chillies, sliced
100ml (3 1/2fl oz)coconut milk
350g (12oz) large peeled raw prawns15g
(1/2 oz) tamarind pulp (I buy mine from oriental supermarket its in a jar and can be stored in the fridge very handy to have)
1tsp salt
1tsp pepper
1tsp grated ginger
1tsp chopped garlic
1tbsp massale

For massalé:2 tbsp coriander seeds
2 tsp cumin seeds
2 tsp black peppercorns1
tsp cardamom pods
1 tsp cloves
small piece of cinnamon
1 tsp ground chilli1
tsp grated nutmeg

Method
:Dry roast the coriander seeds,cumin seeds,black peppercorns, cardamon pod and the clove,be careful and dont let them burn the flavour of the massale will be greatly affected. Dry roast them until they are aromatic a few secs is all that is needed. Grind all dry ingredients in a coffee grinder or if you like have a go in the pestle and mortar(I've never been clear as to which is which,is the pestle the bowl?)Set them aside to cool a little and then grind ,add the chilli and the freshly grated nutmeg.Store in an air tight container, use this massale for the curry.

Method;

Fry the onions ,garlic,ginger together until soft and very aromatic, add the green chillies and the massale. Mix and add the coconut milk. Lower the heat and simmer add the tamarind pulp . Continue cooking until all the ingredients are cooked and the sauce is thickened.
Add the large peeled prawns , I had some shell on prawns that I've used for todays dish .I love to suck the shells ,but more importantly they add a fishiness to the sauce which it so delightful.It makes a lovely prawn stock.

The dish is done when the prawns are no longer grey but pink and the sauce is thick.Serv with steamed basmati rice. My dad always added parsley as a garnish but it also acts aids digestion.
As a family we all sit around the table discussing the days events,whilst sucking and peeling prawns.Using all of our senses .

Flavoured rice

In Seychelles rice is eaten everyday with that in mind I often spice up the rice to add a new dimension to it.For instruction on how to cook rice please check earlier posting.For this dish do the absorption method





Cumin and turmeric scented Rice


Serves 4.





300g/ 10 oz basmati


20 fl oz/1pt of water


1tsp of cumin seeds


1 onion peeled and chopped into small cubes


1tbsp of veg/sunflower oil


1tsp turmeric powder





Heat the oil until it is very hot add the cumin seeds, they are ready when they start to pop and the oil smells very aromatic add the onions and fry until golden brown add the turmeric and swirl.





Add the rice and coat in this very flavoursome oil add the water continue to cook as the instructions for the absorption method in earlier posts. Serve hot with any dish.

How to make coconut water

Coconuts
Originally uploaded by Eun Leanan

The liquid that comes out of a fresh coconut is NOT the same as coconut milk.
This liquid is coconut water .
The coconuts supplied in may non-coconut-growing countries often have little or no liquid inside. The fresher the coconut, the more juice it will have.
Coconut milk is a liquid extraction from grated coconut flesh. If you don't want to use a can, you can make coconut milk at home.
How To Make Coconut Milk
You will need:

8oz of unsweetened desiccated coconut
¾ pint boiling water
-- Put the coconut in a mixing bowl.
-- Pour the water over the coconut and mix it briefly.
-- Leave it to stand for about 20 minutes.
-- After 20 minutes, drain the water into a fresh bowl through a sieve or piece of linen (or even a very clean tea towel). you might prefer to get hands-on about this and just compress the water out of the coconut with your hands.
-- Squeeze the coconut as well as possible - it ought to be almost dry by the time you have finished.
-- The liquid you have left behind after you have squeezed the coconut is the milk - and you can use it in your coconut milk recipe as a replacement for the tinned version.
-- It will stay fresh in the fridge for a day or two if you keep it in a sealed container or cover it with cling film.

The beautiful photo is from flickr

I'm really rather fond of fish , that's the understatement of the year. I adore fish and seafood. sometimes even I hanker for some fish deep fried and battered. I made a batter but added some masala to it. Deliciously, crisp and flavoursome. served with some good olde mushy peas and tartar sauce, sounds strange but delicious nonetheless.