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Shrimp Curry


  • 2 tbsp of peanut oil
  • 2 stalks of celery, chopped
  • 1 cup of chicken stock
  • 1 tbsp of corn starch
  • 1 tbsp of red curry powder
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 5 cups of shrimp, peeled and cleaned
  • salt and pepper


  1. Sautee the celery, onion and bell pepper in the peanut oil for 5 minutes on a medium low heat.
  2. Remove from the pan.
  3. Now add to the pan 1 tsp of peanut oil and sauté the shrimp.
  4. Sprinkle the shrimp with the curry powder and stir-fry for 3 minutes.
  5. Mix together the chicken broth and corn starch and add it to the shrimp.
  6. Add the sautéed vegetable and simmer for 8-10 minutes.
  7. Serve with basmati rice.

Serves: 4 persons




Fish Tacos


  • 1 onion, chopped
  • 1 lime, squeezed
  • 10 soft corn tacos of hard shell tacos, warmed with steam or in the oven
  • 1 1/2 cups of shredded cabbage
  • 1 pound of cod
  • 2 tomatoes, chopped
  • 3 tbsp of olive oil
  • pepper and salt


  1. Marinate the fish in the oil, lime, tomatoes and onion for two hours.
  2. Bake the fish with the marinade in a baking dish at 350 degrees for 15 minutes or until the fish turns a solid white and begins to flake at the touch of a fork.
  3. Add the baked fish to the tacos.
  4. Sprinkle the tacos with salt and pepper and add the cabbage.

Serves: 4-5 persons

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