INGREDIENTS
4 pieces firm white fish fillets (180gm each), such as mulloway or snapper
2 tsp ground turmeric
2 tbsp ghee
2 tsp each fenugreek seeds and white peppercorns, coarsely crushed
1 tsp each fennel seeds and brown mustard seeds, coarsely crushed
1 cinnamon quill
10 fresh curry leaves, plus extra sprigs, to serve
1 onion, thinly sliced
2 garlic cloves, finely chopped
2 long green chillies, thinly sliced
2 tsp each ground chilli and ground coriander
2 ripe tomatoes, coarsely chopped
1½ tbsp tamarind purée
200 ml coconut milk
To serve: steamed basmati rice and coriander sprigs

METHOD
1
Combine fish, half the turmeric and ½ tsp salt in a bowl, mix to coat well and set aside.

2
Heat ghee in a large saucepan over medium-high heat, add whole spices and curry leaves and stir until spices pop (1 minute), then add onion, garlic and green chilli and stir occasionally until tender (4-5 minutes). Stir in ground spices, sauté until fragrant, then add tomato and cook until they begin to break down (2-3 minutes). Add tamarind and 700ml water, simmer until well flavoured (8-10 minutes), then add fish and coconut milk and simmer until just cooked through (4-5 minutes). Season to taste and serve hot with steamed rice, scattered with extra curry leaves and coriander.

Ingredients
½ tbsp Sichuan peppercorns
3 tbsp vegetable oil or groundnut oil
1 small cauliflower (400g-500g prepped weight), broken up into large florets and stalk cut into 2cm pieces.
1 tbsp cornflour
3 garlic cloves , finely chopped
thumb-sized piece ginger , finely chopped
1 tbsp chilli flakes (or to taste)
1 bunch spring onions , finely sliced on the the diagonal
2 tbsp maple syrup
5 tbsp light soy sauce
1 ½ tbsp rice vinegar or balsamic vinegar
400g can kidney beans , drained and rinsed
small bunch of coriander , roughly chopped (optional)
large handful of salted peanuts , roughly chopped

Method
STEP 1
Put the peppercorns in a dry frying pan and toast over a medium heat for 3 mins, stirring frequently. Tip onto a plate.

STEP 2
Put 2 tbsp oil in the frying pan, add the cauliflower and cook over a high heat for 5 mins to colour. Meanwhile, blitz the peppercorns in a small food processor or grind using a pestle and mortar and mix with the cornflour.

STEP 3
Drizzle the remaining 1 tbsp oil in the pan and add a third of the cornflour mix to coat the cauliflower. Cook for 1 min, then add the garlic, ginger, chilli, three-quarters of the spring onions and 400ml water.

STEP 4
Cover with a lid or baking tray and boil for a couple of mins. As this cooks, add the maple syrup, soy sauce and vinegar, plus 6 tbsp water, to the remaining cornflour mix in a separate bowl. Stir until smooth and set aside.

STEP 5
Add the maple cornflour mix to the cauliflower, stirring. Bring to the boil, then turn down the heat, add the beans, cover and simmer until the sauce thickens and the cauliflower is tender.

STEP 6
Tip onto a plate, scatter over the coriander, if using, then top with the remaining spring onions and the peanuts.

250 g butter
450 g cake (plain) flour
450 g sugar
15 ml mixed spice*
20 ml ground ginger
5 ml ground cinnamon
2 eggs
15 ml milk
30 ml golden syrup
10 bicarbonate of soda

Prehaeat oven to 140 °C and lightly grease three baking sheets.  In a large bowl rub the butter into the flour, then add the sugar and spices.  In a separate bowl whisk the eggs, milk, golden syrup and bicarbonate of soda together.  Add the wet ingredients to the dry ingredients and knead until well combined.  Roll the mixture into balls the size of walnuts and place on the prepared baking sheets.  Predd each ball down with your thumb and bake for 40 minutes until crisp and golden.  Cool on a wire rack.

Makes 50 – 60 biscuits.

* Add an extra 5 ml mixed spices and omit ginger to change the flavour of the biscuits.