We haven’t tried the sauce yet but I will soon.

INGREDIENTS

2 kgs fresh tomato, chopped

300 gms onion, chopped

3 tsp chopped garlic and ginger paste

2 chopped chilli / cumin and mustard seed

50 gm fresh coriander, chopped

50 gms thyme

2 pieces dried chilli

100 gm curry leaves / fenugreek seed

25 ml oil

5 cardamom

3 cloves

2 cinnamon stick

2 star anise

Salt and pepper to taste

DIRECTIONS

In a thick bottomed pan, heat oil and fry dried ingredients. Add the onions and allow to sweat. Add the ginger garlic paste and fry a while.

Add the thyme, curry leaves and chilli. When fragrant, add the tomatoes and allow to cook on slow heat.

After 20 – 25  minutes, add the fresh coriander.

Serves 10 – 15 portions

The sauce can be used with all kinds of meats and seafood, even vegetables.

Pan fry fish, meat or vegetables then leave to cook in the sauce on slow heat and end with chopped fresh coriander.

1 medium-sized shoom (a Kuwaiti fish – but any fish will do)

3 – 4 cloves garlic

Thumb size fresh ginger

4 – 5 fresh chillies

1/2 cup Canola oil for deep-frying

Thai fish sauce

Maggi all-purpose seasoning

DIRECTIONS

Wash the shoom well, then cut slits diagonally on both sides of the fish. Blend the chillies, garlic and ginger with some water till well-pureed.

Heat the oil in a frying pan and shallow fry the fish till both sides are crispy. Drain the fish and discard all the oil. In the same pan, heat 2 tbsp canola oil on medium heat and fry the chilli mixture.

When aromatic, add a couple of dashes of Thai fish sauce and Maggi all-purpose seasoning and mix well. Don’t let it dry up too much.

Pour this sambal over the fish and serve hot with rice or vegetables.