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To make fish curry, you will need the following ingredients:

• 1 pound of fish fillets
• 1 onion, finely chopped
• 1 tablespoon of ginger, finely grated
• 1 tablespoon of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of turmeric
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder (optional, for added heat)
• 1 can of coconut milk
• 1 cup of water
• Salt and pepper, to taste
• Olive oil, for cooking

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes.
2. Add the ginger and garlic to the saucepan and cook for an additional minute, until fragrant.
3. Stir in the ground cumin, coriander, turmeric, chili powder (if using), and salt and pepper to taste. Cook for an additional minute, stirring frequently, to toast the spices.
4. Add the coconut milk and water to the saucepan and bring the mixture to a simmer.
5. Reduce the heat to low and add the fish fillets to the saucepan. Cook the fish for about 5 minutes, until it is cooked through and flakes easily with a fork.
6. Serve the fish curry hot, with steamed rice or naan bread on the side. Enjoy!

Ingredients:

• 2 can coconut cream (or 2 grated coconut finely squeezed)
• 1/2 cup cooked crab meat, shredded
• 1/4 cup chopped green onions
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Boil fresh crab in a pot for about 15 minutes.
2. Peeled cooked crabs.
3. In a bowl combine peeled crabs, green onions, lemon juice, salt, black pepper and coconut cream.
4. Using half of a coconut shell, put all the combined ingredients in.

Ingredients:

• 1/2 cup coconut milk
• 1 cup fish stock or chicken stock
• 1 pound white fish fillets (such as cod or tilapia), cut into 1-inch pieces
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt and black pepper, to taste
• 2 tablespoons fresh chopped cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat the coconut milk and stock over medium heat until steaming.
2. Add the fish, bell peppers, onion, garlic, ginger, cumin, and coriander to the pot.
3. Season with salt and black pepper, to taste.
4. Bring the soup to a simmer and cook for about 10 minutes, or until the fish is cooked through and the vegetables are tender.
5. Ladle the soup into bowls and garnish with fresh cilantro, if desired.
6. Serve hot and enjoy!

Shrimp and avocado cocktail is a delicious and refreshing appetizer that is perfect for a summer party or as a light lunch. Here is a simple recipe to make it:

Ingredients:

• 1 pound cooked and peeled shrimp
• 2 ripe avocados
• 1/2 cup finely diced red onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced tomato
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shrimp, avocado, onion, cilantro, and tomato.
2. In a small bowl, whisk together the lime juice and olive oil. Pour the dressing over the shrimp mixture and gently toss to combine.
3. Season with salt and pepper to taste.
4. Refrigerate the shrimp and avocado cocktail for at least 30 minutes to allow the flavors to meld.
5. Serve chilled in individual glasses or bowls, garnished with additional chopped cilantro if desired.

Here is a recipe for Eggplant Dip:

Ingredients:

• 1 large eggplant
• 2 cloves garlic, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Olive oil for drizzling

Directions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the eggplant in half lengthwise and place it cut-side down on the prepared baking sheet. Roast in the oven for 30-40 minutes, or until the eggplant is very soft and the skin is starting to wrinkle.
3. Let the eggplant cool slightly, then scoop out the flesh and place it in a food processor or blender.
4. Add the garlic, tahini, lemon juice, parsley, salt, and pepper to the food processor. Pulse until a smooth, creamy dip forms.
5. Transfer the dip to a serving bowl and drizzle with a little olive oil. Serve with your favorite vegetables or pita chips for dipping. Enjoy!

Note: You can adjust the amount of tahini, lemon juice, and parsley to your liking. You can also add a pinch of cumin or chili powder for added flavor.

Soup does not always have to contain meat but if it has too, either cook meat of choice separately or add it into the soup and boil until soup meat it cooked. This is a generic recipe for soup. Feel tree to substitute ingredients. This is the base for cooking practically most soups.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 small butternut squash, peeled and diced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary leaves, chopped
• 6 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
3. Add the butternut squash, thyme, and rosemary to the pot and stir to combine. Cook for 2-3 minutes, until the squash is slightly softened.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the squash is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, being careful not to fill the blender more than halfway to prevent it from overflowing.
6. Stir in the heavy cream and season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh thyme or rosemary leaves, if desired.

Nama (sea grapes) is one of the ocean’s finest delicacies—fresh, briny, and incredibly easy to prepare.

Preparing dehydrated nama:

Dehydrated nama is simply fresh nama with the water removed so it can be packed tightly. Open the package and soak the nama in cold water for a few minutes. Drain, then soak again in fresh cold water. Adding ice helps keep the nama fluffy and crunchy.

Making the filling:

In a bowl, add one can of tuna. Mix in diced tomatoes, onions, garlic, salt, MSG, pepper, chili, and any spices you like—chili powder or fresh habanero both work well. Add coconut cream (canned or freshly squeezed) and mix thoroughly.

To serve:

Spoon the tuna mixture into a serving bowl and top with a portion of nama, as shown above. Eat fresh and enjoy.

Ingredients:
– cup noodle
– tin mutton
– vegetable oi
– onions
– garlic
– jeer
– green and red fresh pepper
– salt
– mono sodium
– seasoning soy sauce
– thin slices of Chinese cabbage (bok choey)

Start by pouring hot water in cup of noodle and set aside so it softens.

Sau·té on a frying pan that has lid, on medium heat, oil, inions, garlic, jeer, diced pepper (green and red) until brown. Add some soy sauce and add in the cup noodle. Mix well.

Then lastly add in the cabbage mix and turn off stove within 1 minute. Else cabbage will over cook.

Instruction:
Warm ghee and add semolina first until a little a yellowish color forms then add carrots. Mix well and a bit of water after every 2 minutes or so. Finally add sugar.

When cooked, serve with almonds as garnish.

Dough Ingredients

• ¾ cup (175 ml) 2% milk, heated (105ºF or 40 C) (any milk should do)
• 4 tsp (15 g) instant dry yeast
• ⅓ (70 g) cup sugar
• 3 large eggs, at room temperature
• ½ cup (125 ml) vegetable oil
• 3 ¾ (555 g) cups all-purpose flour
• 1 tsp (5 g) finely grated lemon zest (optional)
• ¾ tsp (4 g) salt
• ¾ cup raisins

Hot Glaze

• ½ cup (100 g) sugar
• 3 Tbsp (45 ml) water
• 1 tsp (5 ml) vanilla extract

Dough Direction

Add into a mixing bowl the warmed milk (ensure the temperature is right so that the yeast can activate), sugar and stir. Let is sit for a few minutes (so yeast could feed). Then add in the rest of the ingredients except for flour. Mix well. Then add in one cup flour at a time while mixing until all flour are finished. Knead dough until it smooth and elastic. Using a mixer is easier buy kneading by hand is just as good. Just takes a bit of effort and good exercise for the wrists!

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Put dough in a greased bowl, cover it and let dough rise to double in size. Takes up to 90 minutes.

Optional way to proof the dough would be to cover the dough in a bowl and place in oven with a hot pot of boiling water underneath it. Boiling water helps keeps the temperature just warm enough so the yeast can rise well. But it is completely optional.

After the dough has risen, divide into 12 pieces and make into round ball and placed in grease pan with spaces between them. Let is rise again for about 45 minutes.

Finally cook in a preheated 350ºF (175 C) oven for about 25 to 30 min. It is done when the top is brown.

Hot Glaze Direction

Bring the sugar, water and vanilla to a simmer and stir until the sugar is fully melted. Then brush over the still hot buns.

Optionally icing of your preference could be added. Could also add icing in a “crossed” design so buns looks like hot cross buns!

Enjoy you delicious fruit bun!

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