2 fresh green chilies (Bird’s Eye chilies will do wonders) ½ tbsp ml lemon juice 2 Kafir Lime leaves 1 tbsp Mustard oil (first press) For the fish curry: Soak the garlic, green chilies and lime ...

Reserve the milk for the sauce. Flake the fish. In a large mixing bowl combine the mashed potato, lemon zest, Dijon mustard and chopped herbs. Mix well and season. Fold through the poached flakes ...

This easy grilled fish recipe calls upon a typical Mauritian masala blend, incorporating curry leaf, mustard seed and fenugreek (worth seeking out online for its authentic flavour). Heavily spiced ...