SEAFOOD IN BANANA LEAVES

Ingredients:

• seafood: white fish fillets 600-800g cut into 5cm pieces, scallops 200g and prawns 200g
• sweet tamarind
• 2 lemons sliced
• 2 banana leaves
• string
• mango diced
• marinate: 100ml coconut cream, zest and juice of 2 limes, 2 cloves of garlic crushed, handful of sliced spring onion, 1tsp curry powder, salt n pepper, 1 chilli chopped (optional for spicy version)

Prepare marinate by mixing all ingredients in a large bowl then add seafood, stir well and set aside. Prepare banana leaves by cutting into 20x20cm sheets. Once ready place them on hot pan one by one for few second on each side to make them more flexible. Now start wrapping.

Simply place some seafood mix in the centre of the leave with piece of sweet tamarind. Fold sides into centre and front and back after. Tight with string across each side. Once all done place them under hot salamander for around 7min each side. Serve with mango, lemon and side rice. Enjoy.

VEGETABLE CURRY MASH WITH GRILLED TUNA STEAKS, PRAWNS IN CREAMY TAMARIND SAUCE AND YOGHURT RAITA

That was one of this days when I had this feeling to eat something nice but I wasn't too sure what that might be. Finally decided to go for curry but rice wasn't in my mind. If you have the same though try this recipe. It is easy to prepare and does not take long time. Have fun.

VEGETABLE CURRY MASH WITH GRILLED TUNA STEAKS, PRAWNS IN CREAMY TAMARIND SAUCE AND YOGHURT RAITA

INGREDIENTS for 4 people:

• 4 tuna steaks
• 4 large potatoes and 2 large carrots pealed and roughly diced
• 12 large raw peeled prawns
• 1 cup frozen peas
• 1 cup cream
• 3 - 4 tsp tamarind paste
• 1 cup greek yoghurt
• 3 tbs butter
• ½ burbles cucumber grated and juice squeezed out
• 1 small white onion finely chopped
• 1-2 tsp curry powder
• salt, pepper, paprika
• fresh coriander or parsley for decoration
• optionally hard boiled egg

Season steaks with salt, pepper and pinch of curry. Let them sit in fridge while you prepare other things. Prepare large pot with water for potatoes and carrots. Cook them until soft, drain water and add frozen peas.While these boiling, place frying pan on medium heat and melt butter, add curry powder and stir to cook out flavours. 1 minute should be enough just be careful not to burn it. Add this mixture into pot with already cooked vegies and make mash. A dash of cream will be helpful.

In a small saucepan bring cream slowly to boil, stir in tamarind sauce and add prawns. Try to reduce sauce by boiling for few minutes. Season for flavour. You can add more tamarind paste for your liking. Should be nice and zesty.

For tuna steaks you can use either BBQ or grilling pan. Whatever suits you. I've used electric BBQ. Make sure grilling surface is hot. Place steaks on and grill for few minutes on each side.

Raita is very simple. Just mix yoghurt, onion and cucumber and season for flavours.

Decorate with some greens and sprinkle with paprika powder and done. Ready to eat.

 Enjoy.