Chilli Fish

Ingredients

• 2 fish fillets, cut into 
• 1 green capsicum, cubed
• 1/2 cup shredded cabbage 
• 1 tbsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 cup corn flour
• 1 tbsp ginger and garlic paste
• 2 tsp soy sauce
• 1/2 cup cubed onions
• 2 garlic cloves, finely chopped
• 2 green chillies, sliced
• 3 tbsp chilli sauce
• 1 spring onion, roughly chopped
• 2 tbsp lemon juice
• A handful of curry leaves
• Oil, salt to taste, ground black pepper

Method
- Marinate the cubed fish fillets with chilli powder, salt, ginger and garlic paste, corn flour, 2 tbsp chilli sauce and lemon juice for 30 minutes.
- Heat oil in a wok, fry all marinated fish pieces until golden brown then keep aside. In the same wok, fry onion, green chillies, chopped garlic, curry leaves, cubed capsicum and cabbage for a few minutes. Add in soy sauce, 1tbsp chilli sauce and mix well. Then add fried fish pieces in to the wok and mix well.
- Serve hot with spring onions, finely chopped brown onion and lemon juice.

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Lemon Chicken

Ingredients

• 2 chicken drumsticks
• 1 tsp turmeric
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 1 lemon, juiced
• 1 tbsp lemon zest
• 1/3 cup plain flour
• 1 cup chicken stock
• Oil, salt, sugar, ground pepper

Method
- Make 4 deep cuts in each of the chicken drumsticks to the bone.
- Combine the drumsticks with turmeric, fennel seeds, cumin seeds, a good pinch of salt, ground pepper and 2 tbsp lemon juice in a bowl. Marinate it for 30 minutes.
- Half fill a saucepan with vegetable oil and heat to 180C ready to deep fry.
- Dust the chicken in flour and deep fry for 5 minutes or until golden and cooked through.
- In a pan over high heat, combine 2 tbsp lemon juice, lemon zest with the chicken stock and reduce to a syrup. Season the stock with a bit of salt and sugar.
- Serve the chicken topped with lemon sauce and salad.

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