Light, crispy & super-tasty coconut fish with curried mayo

From the the Real Meal Revolution – a definite winner!

I’ve never really been one for crumbed and fried stuff, they always just seem to taste of oil & breadcrumbs, but then I saw this recipe from my current favourite book and decided to try it out.
Well, it’s deeelish! Using desiccated coconut instead of breadcrumbs and butter or coconut oil instead of sunflower oil makes all the difference.
You have to use a good quality fish though, as the fish is the hero of the dish, there’s no masking the flavour with breadcrumbs and other nasties.
With it’s pure and bold flavours, I can easily imagine eating this dish somewhere in the south of India or the Caribbean…

You will need:
White fish, cut into strips {I used fresh hake fillets from Woolworths, cleaned and deboned – skin on – I know, how lazy of me..!}
2 eggs, lightly beaten
Desiccated coconut
Coconut oil or butter for frying {I used butter}

Very simple – just dip the fish strips in the egg, then coconut, then fry until golden and just cooked. There’s nothing worse than overcooked, rubbery fish!

For the curried mayo:
1 onion, diced
1 tsp curry powder
1 thumb sized piece of ginger, peeled and finely chopped
2 cloves of garlic, finely chopped
Sauté the onion in butter and add curry powder, garlic & ginger. Sauté until the onion is soft and fragrant.
Add to a few dollops of full-fat mayo and blitz with a stick blender.

Voilà – all done! Serve with a nice refreshing salad and a wedge of lemon.


Veggie curry – our lunchtime staple in India

It feels like a lifetime ago, our year-and-a-half-stint in India… It’s only been {almost} a year now since we’ve been back, but it seriously feels like ages ago and I haven’t really cooked anything Indian since!
So, in this blazing summer heat, I decided to make a nice veggie curry for lunch – mild enough for the boys to enjoy {toddler of 2 and a half, and baby of 10 months}.
This curry is so simple, yet truly flavourful. Just because it wasn’t overly spicy doesn’t mean it was bland.
I learnt to make curries from our nanny we had in India, dear Annu, as well as some local food magazines and on our trip to south India, where we stayed in a ‘homestay’ near Kerala.

This is not from a recipe, I just used the spices I had and from what I know work well together.

You will need:
1 small aubergine, diced
1 small onion, diced
2 potatoes, diced {I had some leftover from bad ol’ December that I needed to use!}
1 large sweet potato, diced
1 cup {roughly} frozen peas defrosted in some hot water, just enough to cover the peas {the water will also go into the curry}
Whole coriander seeds
Yellow mustard seeds
Mild curry powder {includes turmeric and other spices}
Cumin powder
1 large clove of garlic, finely chopped
Tomato paste
Olive oil
Salt & pepper

Start by sautéing the onion in olive oil. Add all the spices and fry until the mustard seeds start to pop. {I didn’t measure the spices! but I probably used about a tsp of each…}
Add the veggies, tomato paste {about a tbs} and cream {half a cup} and another half a cup of water. Add enough salt, probably about a tbs and let it all simmer away until the potatoes are soft. Season generously with salt & pepper.

Garnish with fresh coriander.
Enjoy! X


Bobotie – Always a Favourite!

After a nice weekend of relaxing and just taking it easy – visiting with some friends and drinking a bit too much wine – I decided on one of those good ol’ favourites: Bobotie.

I think this dish is perfect for a weekday dinner – you cook everything in one pot, add a bit of this and that – pop it in the oven and voila – dinner is done! You don’t even need to serve it with anything – just as is, is perfect. However, you can add a salad, or serve it with yellow rice (traditional way).

Tonight, we just had it as is, as I’ve had a lot to prepare for our #HeritageDay braai tomorrow. (You will have to wait for tomorrow’s post to see…)


500g  venison mince

1 onion, chopped

1 tsp turmeric

2ml ground cloves

10ml masala powder

10ml mild curry powder


1 egg

2 slices of stale white bread, soaked in water

10ml lemon juice

100ml raisins (soaked in water to make them extra juicy)

3 tbs apricot jam

3 tbs oil

Sauté onion in the oil and add spices. Sauté until the onion is soft and spices cooked out. Add mince and cook for a few minutes until the mince is almost cooked. (If you overcook the mince, it tends to make the dish very dry.)

Add lemon juice, apricot jam and raisins – cook a little bit more and mix through.  Remove from heat and add egg, as well as the bread, making sure you squeeze the excess water from the bread.

Mix through properly and scoop into a buttered oven dish.

Cover with savoury custard and place 4 bay leaves on top.

To make the savoury custard, beat 2 eggs together with half a cup of mil and a pinch of salt.

Bake at 160C for 45 minutes, until golden brown on top.

Enjoy! X