Be Travel to the islands of Zanzibar with this fragrant coconut fish curry! The coconut adds a delicious flavour, while balancing the heat from the spices.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ tbsp lemon juice
To serve
½ cup fresh coriander
1½ cups cooked brown rice
2 multi seed wraps, torn in half

METHOD
1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice
6. Garnish the coconut fish curry with fresh coriander, and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Keen to try more island-inspired recipes? Try these spicy fried noodles from Indonesia.

The post Coconut fish curry with rice and baked wraps appeared first on MyKitchen.

This classic grilled fish with sambal translates to ikan bakar meaning ‘burned fish’ in Indonesian, and makes the perfect summer braai favourite!

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the sambal
1 tbsp fish sauce
4 chillies, sliced
1½ tsp sugar
Juice of 1 lime
For the fish
4 red chillies, chopped
2 onions, chopped
2 lemongrass stalks, chopped
½ tsp salt
6 tbsp vegetable oil
2 tbsp fish sauce
4 tsp sugar
Juice of 2 limes
½ tsp turmeric
2 medium-sized fish of your choice

METHOD
For the sambal
1. Combine all the ingredients and season with salt to taste. Set aside until ready to serve.
For the grilled fish
1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
2. To make the marinade, add the chillies, onions, lemongrass and salt to a food processor. Pulse in your food processor until finely chopped.
3. Add this mixture, along with the oil, to a pan over medium heat. Fry until fragrant. Add the fish sauce, sugar, lime juice and turmeric and cook for another 2 minutes.
4. Lay the fish out on the prepared trays and spread with the marinade. Refrigerate for 30 minutes.
5. Bake for 10–15 minutes, or until cooked through, and serve immediately with the sambal.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Loving the island flavours? Make this whole baked fish from Zanzibar!

The post Traditional Indonesian grilled fish with sambal appeared first on MyKitchen.

Take a trip to the many islands of Indonesia for the ultimate taste adventure that you can create in your own home, starting with these spicy fried noodles!

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the sauce
3 tbsp soy sauce
2 tbsp chicken stock
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp sambal oelek
1 tsp grated ginger
1 tsp grated garlic
½ tsp chilli flakes
For the spicy fried noodles
400 g shelled prawns
3 garlic cloves
3 spring onions, sliced
1 Thai chilli, sliced
1 carrot, thinly sliced
½ cup bean sprouts
½ cup green beans, halved
¾ cup shredded cabbage
2 cups pak choi
2 eggs
500 g egg noodles, cooked
2 spring onions, chopped

METHOD
For the sauce
1. Mix all the ingredients.
For the spicy fried noodles
1. Heat some oil in a large pot over medium. Add the prawns and fry for 2–3 minutes, until cooked. Remove from the pot.
2. Add 3 tbsp oil to the pot over high heat. Add the garlic, spring onions and chilli and fry for 1 minute.
3. Add the rest of the veggies and stir-fry for 3–4 minutes, until tender. Remove from the pot.
4. Over medium heat, add the eggs. Allow to set slightly and break up with a spoon.
5. Add the veg, shrimp and the sauce. Toss.
6. Add the noodles and toss. Season and serve topped with spring onion.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Keen to try some more from this tropical paradise? Make our kingklip and coconut curry!

The post Spicy fried noodles from the islands of Indonesia appeared first on MyKitchen.