TRH Goolgolas

This is an indian sweetmeat, that can be enjoyed over tea with loved ones.
– 500g x self raising flour.
– 1 ½ x tsp cardamom powder.
– 200ml desiccated coconut.
– 800ml cold milk.
– ¾ x tsp salt.
– 1 x cup sugar.
– Oil for deep frying.

– Add all the ingredients together.
– Mix well to form a medium thick batter.
– Heat oil for deepfrying.
– Add a spoonful of batter to the oil and fry till the outside is nice and crispy and golden brown.
– Drain on a kitchen towel.
– And enjoy with a nice cup of tea

Prepared, tried and tested:  Bobby Swanson‎

Aubergine in a creamy coconut sauce

Aubergine in a creamy coconut sauce

Aubergine in a creamy coconut sauce  Tried Tested

Aubergine in a creamy coconut sauce. Topped with fish poached in the creamy sauce.

Olive oil
2 medium size onion finely chopped
1 tspn whole coriander seeds
7 curry leaves
4 large Aubergine (peeled and cubed)
Salt to taste
1 tspn ginger garlic
2 1/2 Tblspn Fish masala
1/2 tspn tumeric
1 tspn Garam masala
1 tspn Coriander masala
1/4 cup Spring onion finely chopped
1/2 cup finely chopped dhania
8 pieces of fish (washed and any choice of fish)
1 can coconut milk

I used coconut powder mixed in 1 1/2 cups hot milk.
Braise onion with coriander seeds and curry leaves in olive oil. Add ginger garlic.
Light in colour. Then add Aubergine. Braise for 7 mins. Then add all spices. And spring onion. Add 1/2 cup water and cook till thick.
Add coconut milk or coconut powder mix. Stir well. Then place the fish on top , spoon the sauce over the fish. Do not break the fish. Sprinkle with dhania and close the lid. Poach till sauce is thick and fish is done about 7/8 mins on a low heat.
Serve wih basmatic rice, mango salsa.
Spices can be adjusted in the recipe to your taste buds. Masala one can purchase at a Spice shop. I used proper Indian Fish Masala. Its a bit spicey. So adjust it.

Prepared, posted and tried and tested by Nazley Ally

Additional notes:  Fish masala I used is proper Indian Masala. One can get it at a Spice shop, not a supermarket. And Thank you Esme Slabbert. The spices used, all cooks can adjust the amount to their preference and taste buds. The Indian Fish Masala is spicey.

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