1-2 tbsp Vegetable Oil, plus extra for frying
2 garlic cloves. Crushed
3 red chillies, deseeded & finely chopped
4-6 Spring Onions
3tsp Muscovado Sugar
5tsp Fish Sauce
50 ml water
Zest & juice of 2 limes
5tbsp fresh coriander, roughly chopped
25g cucumber, finely chopped
400g White fish (such as cod, which is what we had), skinned, boned & roughly chopped
1 Tbsp Thai red curry paste
50g Green Beans, finely chopped
I medium egg beaten
Heat the oil in a pan & fry the garlic, chillies & spring onions. Ad 2 tsp of the sugar, 2 tsp of the fish sauce and the water & simmer for 2-3 minutes. Remove from the heat & leave aside to cool.
Once cooled, add in half of the lime juice and zest, 3tbsp of chopped coriander & the cucumber. Pour the chilli sauce into a bowl & set aside.
To make the fish cakes, place the cod, remaining fish sauce, curry paste, green beans, remaining sugar, coriander & lime in a food processor & process until you have a thick paste.
Remove from the processor & stir in the beaten egg. Using your hands, form the fish cakes about 4cm in diameter.
Heat some oil in a frying pan & fry the fishcakes for about 2 minutes on each side, or until cooked through. Serve immediately with the chilli sauce for dipping.
2 Garlic Cloves
½ oz piece, fresh ginger, peeled & chopped (we actually used a tsp of ground ginger here)
Tsp cooking oil
1 Small red onion, diced finely
½ tsp each cumin seeds & ground coriander
¼ tsp each ground turmeric, cayenne pepper & freshly ground black pepper
6 tomatoes peeled, deseeded and chopped finely
200g Mixed Seafood ( We used Frozen Seafood Selection available in Aldi, just defrosted beforehand)
100g 0% fat Greek Yoghurt
1 Mild Chilli, deseeded & diced
1 Heaped tbsp roughly chopped coriander
Rice to serve
Pound the garlic, ginger & salt to a paste with a pestle & mortar & set aside
Heat a wok, add the oil, sauté onion for 5 minutes until softened & browned. If the onions are starting to stick at any stage, just add a small drop of water
Add the garlic & ginger past, along with the spices. Stir to coat the onion & cook the spices a little, but be careful not to burn them.
Add the tomatoes & cook for 5-6 minutes to allow the flavours to mingle. Turn the heat to low and stir in the seafood. Add the yoghurt, chilli & chopped coriander and stir everything together.
Serve the curry with rice.