W.With the summer holidays now firmly on the horizon, it’s time to dream of sunsets and tropical islands and fruits. And if that dream is a reality for any of you, I’m picking up Pina Colada to make you happy. However, for all of us, this is an ideal opportunity to turn the dial into a tropical one wherever you are. And that’s where the coconut comes in, as well as other sweet fruits like lemon leaves, lemon juice, fresh herbs, fresh fish and mango that all work well. It is a mail made in heaven, be it tropical or otherwise.
Seafood and plantain curry (pictured above)
It is inspired by Covered, A Guatemalan seafood soup with a delicious mix of seafood, coconut milk, platinum and cassava. Here, I just use the plant, and add lime leaves for a slight twist. To make it a full meal, serve with steamed rice or breads.
Preparation 25 minutes
Cook 2 hours
40 ml of vegetable oil
8 Shell-in tiger shrimpPeeled and divided, head and shell reserved
6 garlic clovesPeeled and crushed
20 g pieces of fresh gingerPeeled and finely ground
40g bunch fresh coriander20 g stalks finely chopped, leaves reserved for sambal
3 Makrat lemon leaves
2 red peppersStems, peat seeds were removed, meat was cut into 2 cm pieces
1 onionCarried and finely chopped (180 gms)
2 green plants (600 gms), peel and cut into diagonal मिटर cm thick pieces (350 gms)
Good sea salt
2 tsp tomato paste
400ml full-fat coconut milk
450 grams of skin codeOr other fleshy white fish, cut into 2 cm thick pieces
For coconut sambal
150 grams of fresh coconut
2 Makrat lemon leaves
2 lemons – To get 1 fine skin, 2 teaspoons, and juice, to get 1 teaspoon, cut into another 4 wedges and serve.
Place a tablespoon of oil in a large saucepan for which you have a lid over medium-high heat. Once hot, add the reserved shrimp balls and heads, and cook for five minutes, stirring occasionally, until dark pink. Pour in 500ml water, bring to a boil and turn the heat to medium and boil for 20 minutes. Crush the head and balls with a potato masher to taste as much as possible, then pour the mix into a medium heat-resistant bowl and set aside.
Dry the pan and place it over medium-high heat. Add a teaspoon of oil, garlic, ginger, chilli, coriander stalks and lemon leaves, and stir regularly for three minutes until fragrant and golden. Add the peppers, onions, bananas, another teaspoon of oil and half a teaspoon of salt, and stir occasionally for 15 minutes until translucent. Put in half the paprika and all the tomato paste, and fry, still stirring, not holding it, for five minutes.
Pour the shrimp stock straight from the sieve into the pan (discard the solids), add the coconut milk and bring to a boil. Reduce heat to medium, place in lid and stir occasionally for 30 minutes.
In the middle, make sambal. Put all the ingredients in a food processor with a teaspoon of lemon juice and blitz for a minute, until the mixture looks like breadcrumbs.
In a medium bowl, sprinkle the code with a quarter teaspoon of salt and set aside. In a second bowl, mix the shrimp with the remaining quarter teaspoon of paprika, half teaspoon of vegetable oil and 8 teaspoons of salt.
When the sauce is ready, set the griddle pan on high heat. Grill the shrimp on each side for two minutes, until they are deep pink and start to graze. While they are grilling, leave the cod in the sauce, place the lid on the pot and cook for four minutes.
Once cooked, place the grilled shrimp and the remaining teaspoon of lemon juice in a curry bowl and stir gently to mix. Divide the mixture between the bowls, serve each with a spoonful of sambal on top, and serve the rest and lame wedges together.
Coconut rice with almond paste
This is a great side dish to go with the protein of your choice. The Peanut Crunch is super-special and will make you more than you need here; Store the excess in an airtight jar and use to sprinkle on salads and fruit. If you have only coconut milk left in the tin, after using the recipe, a clean trick is to store the rest in a box or two ice-cube trays – that doesn’t mean it. Don’t waste it and the future will be ready when you need a little.
Preparation 25 minutes
Cook 40 minutes
45 grams of virgin coconut oilPlus 1 teaspoon extra
2 onionsCarried and almost chopped (360 g)
3 Makrat lemon leaves
Good sea salt
30 grams of dried coconut
200 grams white basmati riceThe water is washed until clean, then drained
300ml full-fat coconut milk
200 grams of frozen sweetcorndefrosted
250 g runner beansCut off
1½ spoon lemon juice
1 tsp olive oil
20 grams of coriander leaves
10 g mint leavesAlmost cut
10 grams of virgin coconut oil
2 tsp Chili Flakes
60 grams salted almonds
40 grams of dried coconut
40 grams of crispy fried onions (Purchased at the store)
1 teaspoon soft light brown sugar
Put coconut oil, onion, lemon leaves and half a teaspoon of salt in a large saucepan with a lid. Place the pan over medium-high heat, and cook, stirring frequently, for 10 minutes, until the onions are translucent and lightly colored. Stir in the dried coconut, cook for another three to five minutes until lightly browned, then stir in the rice. Pour in the coconut milk and 200ml water, cover the pan, reduce the heat and cook gently for 15 minutes. Remove from the heat, leave the lid on, and set aside for 15 minutes. When ready, close the lid, fluff the rice with a fork and leave to cool slightly.
In the middle, make toppings. In a large frying pan, melt the coconut oil over medium heat. Add the pepper flakes, almonds and coconut, and cook, stirring frequently, for four to six minutes, until toasted and fragrant. Turn off the heat, add the fried onions, brown sugar and half a teaspoon of salt, stir to mix, then tuck into the tray and leave to cool. Once cooled, transfer to a food processor, pulse three to five times, until the peanuts are almost broken, then toss in a bowl and set aside.
Clean the frying pan and keep it on high heat. Once the pan is hot smoked, add the sweetcorn and stir for three to five minutes, stirring the kernels and cook until slightly burnt. Pick up in a bowl and return the pan to the heat. Sprinkle the beans with the remaining teaspoon of coconut oil, then leave in the pan. Use tongs or small pan to press them flat, and four on one side for about two minutes. Transfer to a board and, once slightly cooled, cut the beans into 1½ cm thick slices at an angle. Add it to the sweetcorn bowl, then add the lemon juice, olive oil, herbs and a quarter teaspoon of salt.
Mix the rice and roasted vegetable mixture alternately on a platter, sprinkle over a third of the topping and serve the rest together in a bowl.
Mango and Lemington
These delicious looking cakes are one of Australia’s largest pastry exports. They are traditionally made with strawberries and chocolate, but this version is given a tropical lift. Amchoor powder can be found in Asian grocery stores, but these cakes are still excellent without it.
Preparation 15 minutes
Cook 1 hour 20 minutes
Rest 1 hour
To fill in the blanks
175 grams Labneh (Purchased at the store), or 175g thick set Greek yogurt
1½ Spoon icing sugar
260 g room temperature unsalted butter
260 g castor sugar
340 grams of self-lifting flour
Good sea salt
2 lemons – 1 finely chopped, to get 1 teaspoon, and to extract the juice, to get 1 teaspoon, leave another whole.
150ml whole milk
250 grams of desiccated coconutFor coating
For mango chutney
340 g canned mango puree (Alfonso, for priority)
210 grams of thick coconut milk
Vegetable oil 55 ml
2½ Spoon Amchoor Powder (Aka common powder) – optional
Preheat the oven to 200C (180C fan) / 390 F / Gas 6. First, make a sponge. Grease and line a square, 20cm cake tin with greaseproof paper. Place the butter and sugar in a bowl of the stand mixer with the paddle attachments and mix at medium-high speed for two minutes until pale and fluffy. Reduce the speed to medium and mix the eggs at once (don’t worry if the mixture is yogurt). Slow down, add flour, a quarter teaspoon of salt and half a teaspoon of lime zest, then add to the milk to make the batter. Transfer to a lined tin and spread evenly.
Bake for 40 minutes, until deep golden and a skewer comes out clean, then remove and leave to rest in the tin for 10 minutes. Turn the wire over on the rack and leave to cool completely.
When cooking the sponge, make a coating. Place a large frying pan over medium heat, add half the coconut, and toast, stirring frequently, for seven minutes, until golden. In a large bowl, add the remaining unsalted coconut and half a teaspoon of lime zest, and set aside.
For the sauce, add the mango puree, condensed milk, oil, one and a half teaspoon of amchoor, if you are using, and lemon juice in a large bowl until well combined.
For the filling, lightly labneh and icing sugar in a medium bowl. Use a small, sharp knife to remove the path of the skin and the remaining whole lime, cut between the membranes to leave segments, then cut them. Weigh 20 grams of chopped lime pieces (save the rest for further use) and place in a Labneh bowl.
Cut the top and bottom crusts of the cold cake, thus removing the top “bump” and flatten it, then cut horizontally to form two equal layers. Spread the filling on the inside of the cake, then sandwich the two slices back together. Cut the crusts from the sides, to clean it, then cut into 20 4cm x 5cm squares.
Doing one at a time, carefully dip each side of each square cake into the mango sauce, so it is covered on all sides. Dip in the desiccated coconut mix, toss gently to coat the whole, then place on a serving plate and repeat with the remaining cake, sauce and coconut.
Wash the cake with the remaining teaspoon of amchoor, if using, and serve.