Name: Fish cakes with lemon caper aïoli
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: trout, finely chopped 500g,free-range egg whites 1,dill, chopped 4T,flour 1T,wholegrain mustard 1t,Sea salt and freshly ground black pepper, to taste ,Sunflower oil, for frying

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Zanzibar fish curry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g skinned and filleted hake
Sea salt and freshly ground black pepper, to taste
3 t curry powder
2 garlic cloves, grated
1 x 2 cm piece fresh ginger, peeled and grated
4 T olive oil
1 onion, finely chopped
1 sweet red pepper, finely chopped
1 x 400 g can chopped tomatoes
Fresh coriander, a handful, chopped, plus extra to garnish
2 limes, juiced
3⁄4 cup coconut milk
Streamed rice, for serving

Method

Cut the fish into fairly large cubes. Mix the fish with a little seasoning, the curry powder, garlic and ginger. Set aside.

Heat 3 T olive oil in a large pan. Add the onion and pepper and cook gently until softened, but still pale. Add the remaining oil and the fish. Stir to coat well and simmer for 3 minutes.

Add the tomatoes, coriander and half the citrus juice. Simmer, uncovered, for 5 minutes or until slightly reduced. Pour in the coconut milk and simmer for 5 minutes, or until the fish is just cooked. Add the remaining citrus juice. Check the seasoning. Garnish with coriander and serve with the rice.

Cook's note: Use hot or mild curry powder – as you wish – according to your taste. Any leftover coconut milk will remain fresh for a month in the fridge and also freezes well, but you must pour it out of the can into a container.

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Ingredients

Method