turmeric

Spicy cumin'd fish

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (200g) basmati rice
  • 1 1/2 cups (375ml) vegetable stock or water
  • 2 tbs lemon juice
  • 100g green beans, chopped
  • 400g can lentils, rinsed, drained
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin "cumin'd is my own word, you may use it if you want..."
  • 1/2 tsp chilli flakes
  • 8 (about 800g) white fish fillets (such as bream or whiting)
  • Lemon wedges, to serve

Instructions 

Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
 
Add the rice and stir to coat. Add the stock and lemon juice and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until liquid is absorbed and rice is tender. Add the beans and lentils and use a fork to stir through. Set aside, covered, for 5 minutes.
 
Meanwhile, combine the turmeric, cumin, chilli and remaining oil in a large bowl. Season with salt and pepper. Add the fish fillets and turn to coat in spice mixture.
 
Heat a large non-stick frying pan over high heat. Add the fi sh and cook for 1-2 minutes each side or until just cooked through. Remove from heat.
 
Spoon the rice evenly among serving plates. Top with fish and serve immediately with lemon wedges, if desired.

Golden eggs

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 6 Unit eggs
  • 1 Teaspoon (Metric) oil
  • 4 Clove garlic, chopped
  • 400 Gram onion, chopped
  • 2 Tablespoon (Metric) tumeric, chopped and fresh
  • 1 Teaspoon (Metric) coriander
  • 1 Tablespoon (Metric) ginger, chopped
  • 1 Teaspoon (Metric) cumin
  • 1 Can tomatoes, chopped
  • 1 Can coconut milk

Instructions 

Place eggs in saucepan. Cover with water and bring to boil for ten minutes. Cool in iced water. Heat oil in pan. Add onion, turmeric, ginger and garlic. Cook until soft. Add cumin and cook over a medium heat for 1-2 mins. Add tomatoes and coconut milk. Cook for 15 mins.
Add peeled and halved hard boiled eggs and cook for further 10 minutes. Serve with rice and garden salad.

Yellow Indian eggplant

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 1 large (about 700g) eggplant
  • 2 tbs caster sugar
  • 1 tbs salt
  • 1 tbs turmeric powder
  • 125ml (1/2 cup) mustard seed oil

Instructions 

Cut the eggplant crossways into 2cm-thick slices. Place the slices, in a single layer, on a large plate. Combine the sugar, salt and turmeric in a small bowl. Evenly sprinkle the eggplant slices with half the turmeric mixture.
 
Turn the eggplant slices over and repeat with the remaining turmeric mixture.
 
Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
 
Heat the oil in a frying pan over medium-high heat. Add 3 slices of eggplant and cook for 2 minutes each side or until eggplant is tender and golden.
 
Transfer to a plate lined with paper towel to drain. Repeat with the remaining eggplant slices, reheating pan between batches.
 
Serve immediately.