Recipe Guide

Indian Madras Fish Curry Recipe only In Asia fish is incorporated with ingredients like vinegar and lime juice to hide the fishy smell as this recipe does. This is a true home recipe from Madras. The flavors are amazing and try to use fresh coconut and taste the difference. INGREDIENTS 800 g fish cutlets or fillets, skinned juice of 1 fresh lime 2 teaspoons cider vinegar salt to taste 225 g fresh grated coconut meat 3.5 cm piece fresh peeled ginger 6 large fresh garlic cloves 450 g fresh ripe tomatoes, chopped 6 teaspoons poppy seeds, crushed 1 1/2 teaspoons tamarind pulp 65 ml cooking oil 1/4 teaspoon mustard seeds 350 g brown onions, chopped 20 curry leaves 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 teaspoons chili powder 1/4 teaspoon fenugreek seeds and 3/4 teaspoon  cumin seeds pounded together METHOD 1. Marinate the fish with the lime juice, vinegar and a little salt for 30 minutes. 2. Put the grated coconut into a blender or food processor with the ginger, gar...

Cambodian Coconut Ice-Cream Recipe only The magical, earthy taste of coconut is amazing and what you can do in the kitchen with a fresh coconut is endless. This homemade Cambodian coconut ice-cream is a sure favorite. INGREDIENTS 410 ml (1 1/3 cups) coconut milk 250 ml (1 cup) thick, double cream 2 eggs 4 egg yolks 2/3 cup (160 g) caster sugar 1/4 teaspoon sea salt METHOD 1. Pour the coconut milk and cream into a saucepan. Stir over a gentle heat without boiling for 2-3 minutes. Remove from the heat, cover and keep warm over a bowl of boiling water. 2. Put the eggs, egg yolks, sugar and salt in a large heatproof bowl. Beat the mixture with an electric mixer for 3 minutes or until frothy and thick. 3. Place the bowl over a pan of simmering water. Continue to beat the egg mixture, slowly adding all the coconut mixture until the custard thickens slightly. This process will take about 8 to 10 minutes. The mixture should be a fine cream and easily coat the back of a spoon. Do not boil it or...