Leaving Mwandi

12 June 2015

Two weeks have shot by, and the time has come to leave the wonderful village of Mwandi.

Since Will and Becca arrived, we’ve been at a new stage on the house building- throwing!

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So we can get the walls of the house from this:

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To this:

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So, that’s what I did up until yesterday, but  I used the today to get my bags backed ready to head off to Botswana tomorrow!

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Mishmar’s Goan Fish Curry

While I’ve been here in the Majorda region of Goa, I’ve been spending an awful lot of time eating the food served at a beach hut called Mishmar’s. Absolutely everything I’ve tried has been delicious, but nothing more than their Goan Fish Curry.

…Finally, after days of asking, I’ve bullied the recipe out of them!

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Ingredients

(For one)

  • 50g of coconut flakes
  • One or two green chillis (or more! Or less… It’s to your taste)
  • A teaspoon of red chilli powder
  • A teaspoon and a bit of dried coriander
  • 400g of chopped tomatoes
  • One onion, chopped
  • Two teaspoon of crushed ginger
  • One cardamom
  • A good slab of King Fish (or whatever fish you prefer)

1. Pop the coconut, green chillis, red chilli powder, crushed coriander and chopped tomatoes in a blender, and blend into a paste.

2. In a sauce pan, brown the onion and ginger together with a little oil. Then add the cardamom and your prepared paste, and stir together on a high heat for 5 minutes, then reduce the heat.

3. In a large frying pan, gently cook your fish. Then increase the heat and through in your sauce from the sauce pan. Toss together for a few minutes.

4. Boom, you’ve done it.

BOXING DAY EXTRAVAGANZA!

A tradition has grown in this family in recent years, for ANOTHER delicious meal to be cooked on Boxing Day. It’s the opportunity to indulge in more scrumptious food that, unlike Christmas day, moves away from traditional recipes and this year I have to say my Mum truly out did herself.

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ALASKAN SNOW CRAB LEGS!!

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DIPPED IN ZESTY GARLIC BUTTER!!

Snow Crab is my all time favourite, but a treat you’ll struggle to find here in England and, if you do find it, it won’t be cooked with the same love and devotion as the crab I inhaled 26th December! “Thank you” doesn’t cut it on this one… I’m still in awe! What a feast!

Well, my Dad always says, every day’s a school day…

Last night, I decided to cook myself a healthy Whole Fish Salad for my dinner. I’m still in London for the next couple of weeks and I’m exhausted with all the packing! I decided I needed something both to pick me up and to reward me for the hard work so far.

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Now, if you’re going to make this, please first learn from my mistake. I forgot to say one essential thing to the fishmonger I bought this from, and when I got my lovely piece of fish from the fridge to cook later that evening I learned, to my horror, that it wasn’t already gutted for me!

Luckily, my lovely chum Stephen Swinnerton previously worked as a fishmonger at the supermarket Waitrose. With his teasing and guidance via telephone, I managed to achieve a thorough gutting.

FISH GUTTING- NOT FOR THE FAINT HEARTED

Swinnerton Instructs

If the fish is slimy, give it a quick rinse under the tap. Otherwise, you risk slipping and cutting yourself.
Find its butt-hole (I’m not kidding). Insert the knife, and cut all the way along to the head
Open it, and remove the… Well, the guts.
Along the spine, you will see a long dark vein. Cut all the way along it to break it, then remove the blood.
Finally, the gills. Hidden under the flaps at the back of the head. Lift the flap and slice the fleshy gill, then remove it using your fingers. Watch out! They will be spiky!

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MASSACRE

Yikes. Clean it up a bit.

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As gross as it was, I’m frankly please this happened. I learned a new skill, and as I’m planning on a trip to Thailand next year where catching you own fish for dinner is part of the package, I’m glad I learned this skill in good time, rather than exposing myself as a sissy mid-adventure. However, until then, I think I will definitely remember to ask the fishmonger to do the dirty work for me!

SO! Now we’re past that little massacre, on with the recipe!

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