Some people say cupcakes are passé, we @ the spice people disagree. Since the cupcake craze started more than 10 years ago, the little cakes
Inspiration for this recipe came from jamie olivers’ dinners cook book – South Indian Rice and Seafood Soup. I have been exploring recipes from my favorite chefs to see how many of our specialty spice blends can be used instead of the many different spices listed in a lot of recipes. I am super excited about this variation. I am a firm believer in not re inventing the wheel and if a fantastic chef like Jamie has created a master piece then i am happy to give full credit. My contribution is to show how our spice blends can be substituted as the flavour base for many different recipes, for this recipe i have used our Curry indian lentil (dahl).
Spices used in this recipe
In a large sauce pan , add the oil and heat. Add the curry lentil dahl spice blend to the sauce pan, plus the curry leaves and fresh chillies if using them. Saute for a few minutes then add the ginger, garlic and onions. Saute a further 5 min or until the onions have become soft and turned a golden color.
Add the rice or puy lentils, cauliflower, sweet potato, water and bring to the boil then simmer for 15 minutes or until lentils are soft.
Add the fish and coconut flakes, sour cream or coconut cream, simmer for 5-10 min until the fish is cooked. Serve with a sprinkle of fresh coriander and season to taste with salt and pepper if required.