Fish roast with dry roasted vegetables

Ingredients for the fish roast

Fish fillet - 500gm

Garlic - 2 cloves (finely chopped)

Parsley - 6 tbsp (finely chopped)

Spring onion - 2 stems (finely chopped)

Dried chilli flakes - 2 pinch

Lime juice - 2 tbsp

Olive oil - 2 tbsp

Salt and freshly ground pepper - to taste

Ingredients for the vegetable roast

Carrot - 1

Onion - 1

Red and yellow capsicum - 1 each

Tomato - 1

Potato - 1

Baby corn - 2

Spring onion - 3 stems, finely chopped

Olive oil - 2 tbsp

Vinegar - 1 tbsp

Salt and pepper - to taste


Cut the fish into rounds (about 1” thickness). Blend the chopped garlic, parsley and spring onion, chilli flakes, lime juice, olive oil, salt and pepper in a large bowl. Add fish pieces to this, stir well and leave to marinate for an hour.

Meanwhile prepare the vegetables. Halve the peppers and discard the core and seeds, cut it into chunks. Cut carrot, potato, tomato, baby corn and onion into wedges or into one inch thick pieces.

Place all the vegetables in a bowl, add chopped spring onions and then stir in olive oil. Season with salt, pepper and vinegar. Mix well. Place this marinated vegetables into a shallow roasting dish and roast in the oven for 20 – 30 mints (180 degree Celsius) or till the vegetables are brown on the edges.

Preheat the grill. Place the marinated fish on a grill tray or in skewers and grill for 4 to 5 minutes until each side has turned light brown. Remove from grill and serve hot with roasted vegetables.

Light red chicken curry


Chicken - 500gm

Thick coconut milk - 500ml

Dried large red chillies - 10

Coriander seeds - 1 tbsp

Lime rind and juice - 1 tbsp

Spring onion -3 finely chopped

Small onion chopped - 1 cup

Cloves chopped - 2 tbsp

Coriander leaves chopped - 3bsp

Salt - to taste

Ginger paste, sugar and tomato sauce -1 tbsp each

Oil -2 tbsp


Soak red chillies in hot water for 15 minutes. Drain and remove seeds and chop. Dry roast chillies and coriander seeds and grind it into a smooth paste. Clean and cut the chicken into pieces. Heat a wok, pour oil and sauté the chilli paste for 5 minutes. Stir in chopped small onion, cloves and spring onions, then lime rind and juice. Add chicken pieces, stir well and add a cup of coconut milk. Cover the wok and cook chicken on a low flame till done.To the cooked chicken add ginger paste, tomato sauce, sugar and salt to taste.

Stir in the remaining coconut cream and cook for 5 more minutes over a low flame. Finally add chopped coriander and serve hot.

Sweet pork


Pork (cleaned and sliced) -

850 gm(1”piece)

Honey - 4 tbsp

Orange juice - 4 tbsp

Lime - half tsp

Onion sliced - 2 cups

Tomato sauce - 1 tbsp

Crushed pepper - 1 tsp

Ginger- garlic paste - 1 tsp

Coriander leaves -

3 tbsp (chopped)

Warm water - 1 cup

Oil - 1 tsp


Marinate pork (cleaned and sliced) in a marinade made of ginger-garlic paste, lime juice, salt, orange juice and pepper for about an hour.

In a tawa, pour oil, add sliced onion and sauté for five minutes. Then add marinated pork, tomato sauce and warm water, cover and cook till pork become tender. Stir occasionally.

Pour honey on to the pork and cook uncovered for another 20 minutes over a low fire till the sauce is sticky and the meat is cooked. Garnish with coriander and serve hot.