Ingredients

Canola oil (to coat bottom of the pan)
2 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
1 medium yellow onion, chopped large
5-6 fresh curry leaves (optional)
1 pound beef stew meat, cut into 1½ inch cubes
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoons salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
½ cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven or heavy bottomed soup pan, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continued to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Add the beef and sauté until all sides are browned. Sprinkle the curry mix over the top and season with the salt and pepper, stirring constantly as the mixture will begin to stick to the bottom of the pan. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Cook on a low simmer for about 30 minutes or until the meat is tender. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Ingredients

1 pound fresh anchovies or bait fish
1 teaspoon lime zest
2 teaspoons fresh ginger, chopped fine
2 teaspoons fresh garlic, chopped fine
2 tablespoons rice wine vinegar
1 thai chili, sliced thin
2 tablespoons lime juice
1 cup flour
2 teaspoons salt
Oil for frying
Thai Basil Pesto Cocktail Sauce (recipe follows)
Lemon Wedges

Directions

First prepare the anchovies or baitfish by cutting or pulling off their heads with a slight twisting motion and thus removing the guts at the same time. The guts come out from the top by pulling on them with your fingers if they didn’t come out with the head twist pull. Rinse the anchovies after they are cleaned and pat them dry with paper towels. In a mixing bowl whisk together the lime zest, ginger, garlic, rice wine vinegar, chili, and lime juice. Mix together with the anchovies and let stand for about 10 minutes. Heat about 1-2 inches of oil in a large pan to about 145°F. In another flat shaped bowl combine the flour and the salt and mix. Dredge a few of the anchovies in the flour and shake off any excess. The anchovy should be just lightly coated with flour but evenly. Place in the oil and fry until crispy. About 3-4 minutes total. Testing to make sure they are cooked through and crispy. Serve with Thai Basil Pesto Cocktail Sauce and lemon wedges.

Thai Basil Pesto Cocktail Sauce

Makes 1½ cups

Ingredients

½ cup tomato sauce
3 tablespoons ginger rice vinegar
3 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon fresh ginger
2 cloves garlic
1 tablespoon red chili paste
2 tablespoons canola oil or grapeseed oil
1 cup thai basil leaves
1 teaspoon salt

Directions

Place all the ingredients in a blender and blend until a smooth sauce is made. Season to taste with salt and lime juice.

Ingredients

2 pounds Atlantic Mackerel fillets, chopped in large flat pieces
2 teaspoons salt
Juice of 2 lemons
Juice of 2 lime
2 tablespoons champagne vinegar
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon lime zest
2 teaspoons fresh red chili, de-seeded and chopped superfine
1 teaspoon fresh green chili, de-seeded and chopped superfine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh mint, chopped fine
2 avocados sliced
1 cup segmented citrus pieces, lemons, oranges and grapefruits (your choice)

Directions

Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and granish with avocado and citrus segments and drizzle ceviche juice over the top.

Ingredients

Directions

Place the chopped fish in a large bowl and salt it and let sit for a few minutes. In separate bowl whisk together the lemon juice, oil, zest, chilis and herbs until well combined. Pour over the fish and mix well. Let stand in the refrigerator for about 20 minutes before serving. For serving place fish down and garnish with avocado and citrus segments and drizzle ceviche juice over the top.

INGREDIENTS

½ cup honey
2 cups plain Greek yogurt
1 cup fresh citrus juice (tangerine, lime, Meyer lemon, orange, or combinations are excellent)
¼ cup citrus zest
2 tablespoons fresh thyme leaves, chopped fine
1 tablespoon fresh rosemary leaves, chopped fine

DIRECTIONS

Whisk together all ingredients in a medium mixing bowl until well combined. Pour in a shallow metal pan and allow to freeze. Taking a fork and scraping the ice every 10 minutes until frozen, about 4 hours. Garnish each serving with a sprig of thyme.

INGREDIENTS

1 cup coarse brown sugar
½ cup dried citrus zest
½ cup fresh basil leaves, finely chopped
½ cup almond meal
¼ cup baking soda
½ cup almond oil

PREPARATION

Combine all ingredients in a small bowl. Massage mixture on legs and rinse.

2 grapefruits peeled, pitted and chopped
2 oranges peeled pitted and chopped
1 lemon peeled and pitted and chopped
¼ cup red onion sliced thin and halved
juice and zest of 1 lime
1 T chopped thyme
1 T chopped parsley
1 T chopped chives
1 T honey

PREPARATION

Mix all ingredients in a bowl and let stand for 20 minutes. Serve chilled or at room temperature over grilled fish, chicken or meats.

INGREDIENTS

Juice and zest of 1 lemon and 1 lime
1 t zest of orange
1 T orange juice
1 T cracked, mixed peppercorns
2 T grey sea salt or Fleur De Sel
¼ c chopped parsley
¼ c chopped basil
1 pinch of chili flakes

PREPARATION

With mortar and pestle, pound the zest, cracked peppercorns, salt and herbs. Add citrus juice and continue to pound. Add citrus rub to fish or chicken before and/or after cooking. Sprinkle on steamed vegetables.