Forksticks

A dish that can be prepared a night ahead. Super easy and delicious.

What you need:
Marinade -
8 Lamb Cutlets (or 2 racks of lamb)
4T Hot Curry Paste
4T Tandoori Paste
3T Natural or Creek Yogurt
1T Lime Juice
1 clove Garlic (crushed)
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2 Limes (cut in halves)

Dressing - 
5T Plain Yogurt
1T Lime Juice
a little crushed Walnuts
a little chopped corriander

1. Marinate meat for at least an hour, I usually leave it overnight

2. Preheat the oven for 220c. Grill lime 2 min earlier. Then put the meat into the oven for 7-8 min.

For pickling mango:
3 Green Mangos (skimmed and sliced)
2 Tbs Sea salt
2 Tbs Sugar
2 Tbs Chilli Powder
1 Tbs Fenugreek crushed
1.5 Tbs Yellow Mustard Seeds crushed
2 Tbs Coriander Powder
2 tsb Tumeric Powder
1 Tbs White Vinegar
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Ingredients:
3 Chicken Thighs (skinned and cut into big chunks)
2 Carrots (large chunks)
1/4 Cabbage (sliced)
2 Potato (large chunks)
Approx. 350ml Coconut milk
A bunch of fresh coriander
A bunch of fresh mint
2 long red chilli (julienne)
1 fresh Orange or Red Mango (diced)
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1. Salt the green mango and leave for 1-2 hrs till its dehydrated and excess water drained.
2. Squeeze the excess water out and massage the rest of the pickling ingredients onto the mango.
3. Jar the green mango for 2 days in the fridge.
4. Marinate the chicken chunks with pickled mango and add more spices if need be. It can be marinated over night or for 30 min.
5. Hot the sauté pan with some vegetable oil on high heat. Put the marinated chicken in and sauté till fragrant, along with potato and carrot.
6. Add the coconut milk and cabbage. Covered and turn down the heat. Cover the pan with a lid and slowly simmer for 25 min. (or till potato is cooked)
7. Stir in the fresh mango and put the lid back on. Then turn the heat off.
8. served with freshly chopped mint & coriander, long red chilli.

Taste along the way, add salt accordingly if it's not enough.

For those of us who are time-poor yet still cave some wholesome home meal, this is probably close to the answer.

What we need:
350g chicken slices (I often get the steam boat grade chicken slices), chicken thigh is ideal
1/4 tsp fennel seeds
1/2 tsp cumin seeds
1/4 tsp black mustard seeds
1/4 tsp yellow mustard seeds
1/2 tsp tumeric powder
1/2-1/4 tsp chilli powder (optional)
1/2 tsp minced garlic
8 stalks green shallots
Pinch of salt

1. Heat a little oil in a fry pan, add fennel, cumin, mustard seeds in low heat for a min till fragrant.
2. Turn up the heat, then add garlic, chicken in. Stir fry till 80% cooked.
3. Put in tumeric powder and chilli in, along with shallots. Stir and mix well, add a pinch of salt for taste.

If it's too dry, add 1/2 Tbs of water between step 2 & 3.

Dopiza means "double onions", thus this dish has quite a bit.

Mango powder is hard to find, you can use a tiny bit of lemon rind with 1/2 lemon juice instead.

Peeled big prawn 16-20 (I use Tiger Prawn)
Oil 2T
Onions 4 (sliced)
Onion seeds (or mustard seeds) a pinch
Curry leaves 4-6
Garlic pulp 1t
Ginger pulp 1t
Chilli powder 1t
Salt
Turmeric 1/2t
Mango Powder 2t
Fresh Green Chilli 2 (sliced)
Tomato 2 (quartered)
Fresh Coriander 2T

1. Rinse the prawn and pat dry.
2. Heat the oil, add the onions and cook till brown.
3. Add the onion seeds and curry leaves; stir fry for 2 min till aromatic. Then add the garlic, ginger, chilli powder, turmeric, mango powder and salt; stir fry for 3 min.
4. Add the prawn, green chilli, tomato and coriander roots in; cook till prawns are firm. 
5. Sprinkle the rest of coriander on top to serve.