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Posts Tagged ‘lime juice’

What you need:

FOR THE CURRY PASTE
1 tbsp whole coriander seeds, toasted
2 tsp whole cumin seeds, toasted
1 tsp whole black peppercorns, toasted
1 tsp coarse salt
3 serrano chiles, sliced
1/2 cup fresh coriander leaves
2 stalks fresh lemon grass, trimmed and chopped
8 garlic cloves, minced
2 spring onions, chopped
2 tbsp chopped peeled fresh ginger
2 tbsp fresh lime juice
1 tbsp finely grated lime zest (from 2 limes)

For the stew:

2 oz spinach

14oz /1 tin  unsweetened regular coconut milk
14oz /1 tin  unsweetened light coconut milk
1 medium courgette (zucchini) quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 oz boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil

What you do:

Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (The Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

Make the stew:

Puree 5 tbsp curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add courgette, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until courgette is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles.

Serve with rice and lime wedges.

 

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What you need:

1 1/2 pounds white fish fillets
Cooking spray
1 tbsp fresh lime juice
1 tbsp light mayonnaise
1/8 tsp onion powder
1/8 tsp black pepper
1/2 cup fresh breadcrumbs
1 1/2 tbsp butter or margarine (melted )
2 tbsp chopped fresh parsley

What you do:

Preheat oven to 220C / 425F / gas mark 7

Place fish in an 11 x 7-inch baking dish coated with cooking spray.
Mix together the lime juice, mayonnaise, onion powder, and pepper in a small bowl, then spread over fish.Sprinkle with breadcrumbs; drizzle with butter. Bake for 20 minutes or until fish flakes easily when tested with a fork.

Sprinkle with parsley.
Serve hot.

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What you need:

2 x 5oz / 125g salmon fillets
2 tbsp / 30 ml brown sugar
1 tsp / 5ml dijon mustard
juice of a lime

What you do:

Lay the salmon fillets side by side in a shallow dish.
Whisk together the lime juice, sugar & mustard until smooth.
Pour the mixture over the salmon fillets & leave to marinate for around 15 mins.
Cook the fillets in a microwave oven until almost done then pour the sauce over & grill for 2 minutes.
Serve immediately.

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