This is a strange post. Partly, because I already know it is going to seem inordinately long for the final effort. But also because I am currently flying over
But I unexpectedly have to return to my native
So back to why I am writing my post at 34,000 feet, when I haven’t finished cooking! The Royal Foodie Joust is hosted by HRH Jen over at The Leftover Queen. I have been curious about it since I started food-blogging, and finally registered on the forum a couple of weeks ago. Each month three ingredients are chosen, and each entrant has to make a dish which includes all three. This month, the ingredients are coconut, lime and something from the sea… These are my kind of ingredients, and I had worked out my recipe within a few hours of registering!
Coconut and Limes!
But real life kicks in, and between Easter weekend, illness and work I realised that the only night I would have to make my dish was tonight – Sunday. Which gave me one day to write it up – perfect!
But my unexpected trip has thrown that askew. I briefly thought about offering to cook for my parents, but I selfishly wanted my mum’s home-cooking (plus, I haven’t told them about my blog yet so the camera may surprise them!)
I am now in
So, tonight I am flying back to Brighton, where upon I need to go to the supermarket to buy some fish, prawns and cilantro (fishmongers will be closed by then!), before heading home to finish cooking my entry for RFJ. I hope that by preparing the curry paste and dipping sauce yesterday morning, then by starting my post in the air, I will actually make the deadline!
I wanted to make something a bit different. The ingredients obviously call out for Asian handling, and it seemed like ages since I did something new. Soup? No, I seem to have made a
I eventually hit on an idea – spicy fish kebabs, with a limey dipping sauce. But I had to make the paste, and the dipping sauce, from scratch… This has more of a Malaysian influence – containing the slightly earthier spices of Indian cusine, as well as the fresh/salty/sweet of Thai food! The three key ingredients: lime, coconut and the sea, feature in every element of this dish… I’ll let you know how it goes later!!
A lot of chillies - 15 Thai red chillies to make 6 kebabs! I love the Thai shop round the corner!!
Malaysian Fish Kebabs
200g raw prawns
450g cod fillets
Half a grated fresh coconut
4 lime leaves, finely chopped
Zest of 1 lime
1/2 cup Curry Paste
3 Thai red chillies
6 lemongrass skewers
1 tsp brown sugar
Fish sauce/Thick Soy sauce – to taste
Take about 2/3 each of the prawns and cod and blitz to a fine paste. Roughly chop the remaining prawns and cod – you want a bit of interesting texture to it!
Mix both sets of seafood with the curry paste, coconut, lime leaves, lime zest, chillies and sugar. Take a little dod of the mixture and fry it til cooked through. Taste this and adjust seasoning with fish sauce/ soy as required. I suppose you could have only added half the chillies to this point, and adjust the heat here too – but I like it spicy so didn’t bother!!
My coconut - took me ages to get it to this!!
Divide the mixture into six and squeeze round the lemongrass sticks. Put under a medium grill for about 10 minutes, turning frequently, until cooked through.
In their pre-cooked state!
Serve with the dipping sauce and wedges of fresh lime!
Yum yum yum!!!
If you like what you see, you can vote for me here - but do check out the other entrants - there are loads of fabulous entries - stores worldwide will be running out of limes and coconuts!