HOMECOOKING WITH TERESA

  This was a very delicious meal! Once you have made the vadouvan curry mix, it is just a matter to put the fish in the oven and cook the topping while it cooks.  I used a whole snapper and it was perfect. You can get the backbone out easily and then there aren't any small bones left, just some big ones on the side which are easy to remove while you're eating it. Next time I cook it, I will halve the butter and put olive oil instead, I thought it was too buttery for my liking, but then again, I prefer olive oil than butter!! Hubby thought it was lovely! Ingredients 1 plate-sized Snapper or Murray cod (about 1.3 kg), cleaned  Vegetable oil, for drizzling  80g unsalted butter (or half butter & half olive oil)  3 eschalots, thinly sliced  2 cm x 3 cm piece ginger, peeled and thinly sliced  3 garlic cloves, thinly sliced  1 sprig curry leaves  Lime wedges, to serve For the vadouvan curry powder (makes extra)  15 curry leaves  1 tsp ...

I am not a big soup eater, but if all soups tasted as good as this one, I could certainly become addicted. It is easy to make and the result is amazing. I will certainly make it more often from now on. INGREDIENTS 2 Tbsp olive oil 1 onion, finely chopped 1 Tbsp medium curry powder 1/4 tsp chilli flakes 2 garlic cloves, crushed 4cm piece of ginger, peeled and finely chopped 150g red lentils, rinsed and drained 400g tin of chopped tomatoes 25g coriander stalks, roughly chopped, plus 5g picked leaves, to garnish 400ml tin of coconut milk salt and black pepper METHOD: Put the oil into a medium saucepan and place on a medium high heat. Add the onion and fry for 8 minutes, stirring frequently, until soft and caramelised. Add the curry powder, chilli flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously. Add the lentils and stir through for a minute. Add the tomatoes, coriander stalks, 600ml of water, 1 teaspoon of salt and a...