Raita     Makes 1.5 cups
 
1 Lebanese cucumber, ends trimmed and skin left on
½ clove garlic, peeled and minced
500g natural unsweetened yoghurt
1 tblspn lemon juice
2 pinches salt
Freshly ground pepper
½ tspn ground cumin
½ tspn ground coriander
1 tblspn chopped coriander leaves
 
Coarsely grate cucumber onto a towel and squeeze out excess water.
 
Mix all ingredients together in a bowl and adjust seasonings as desired.
 
Use as a cooling side dish for a hot curry or as part of a canape platter with mini pappadums and Indian chutney.

Fish Tacos with Mango Salsa    Makes 6
 
For  Mango Salsa:
Into a mixing bowl, combine the following ingredients:
 
1 slightly firm mango, flesh removed and cut into 1cm dice
½ medium sized red chilli, membrane and seeds removed and flesh finely diced
2 tblspns lime juice
1 tblspn finely chopped eschallot or Spanish onion
1 tspn finely shredded mint
 
Check for seasoning and allow to sit for 1-2 hours for flavours to develop. It is best served on the day it is made.
 
 
For Fish:
3 Flathead fish fillets (or a firm fish that keeps its shape when cooked)
1 tblspn plain flour mixed with ½ tspn ground cumin, ¼ tspn sweet paprika, ¼ tspn salt
1 tblspn each of olive oil and butter
 
Cut fish fillets into smaller pieces (6-8cms long), pat dry and dust with the seasoned flour.
Heat a non-stick fry pan with  oil and butter and when sizzling, add fish. Cook for 1-2 minutes on each side or until cooked through. Remove from pan and sit them on a plate.
 
 
For Tacos:
6 soft round tortillas
Chipotle mayo: Mix together 2 tblspns mayonnaise with 1 tspn of chipotle powder (Or your favourite chilli flavouring)
Soft green lettuce leaves
1 cup shredded red cabbage
½ cup coriander leaves
 
Lightly grill tortillas on a pan or bbq and lay them out flat.
Spread with chilli mayo and then other ingredients in order:
Lettuce
Red cabbage
Fish
Mango salsa
Coriander leaves
 
Note:  Mango Salsa is delicious served with any seafood, chicken or simply by itself!