1lb Tuna (or Shark, Red Mullet)
4 tablspn Red pepper powder
2 tblspoons unroasted curry powder
1tablspn black pepper
4 cups water
2 tablspns vinegar
to taste Salt
1 clove garlic
Wash fish and cut into cubes. Add vinegar and salt and knead into the fish. Then mix in red pepper powder, curry powder, black pepper and garlic and cook for 20 minutes.
1lb Fresh Spinach (or Frozen chopped 12 oz package)
1/2 cup Orange lentils
1/2 cup coconut milk
2 tblspns mustard
2 tblspns unroasted curry powder
1 tblsspoon turmeric powder
to taste salt
1 onion
1 clove garlic
1 green pepper
pinch cinnamon (optional)
pinch lemon grass (optional)
1 cup water
Clean spinach and cut into small pieces. Dice garlic clove, onion and green pepper.
Wash lentils and mix with spinach. Add all spices, onion, garlic, green pepper, cinnamon and lemon grass with lentils and spinach and boil for 10 minutes at medium heat. Finally add salt and coconut milk and cooking for 2 minutes on low heat.
12 oz Frozen Chopped Spinach/or Collard Greens/or Chopped Kale
1-2 ozs Desiccated Coconut
1 Onion
1 tablspn Lime Juice
2 tblspns oil
1 tblspn Red Pepper Powder (optional)
1-2 oz Small Dried Shrimp (available at Oriental Grocery Store)(optional)
Thaw spinach and squeeze out excess water. Dice onion. Dice shrimp if fresh shrimp is used.
Heat oil in pan at medium heat. Add shrimp and onions and fry for 1-2 minutes. Add spinach and mix well. Immediately add lime juice, salt and red pepper. Stir in pan for a 2 minutes at medium heat. Mix in desiccated coconut and heat for 2 minutes.