Hello curious one,
You obviously love a holiday, well, really who doesn't? Relax in a hammock, enjoy gin o'clock late afternoon, roam endlessly along unknown streets, be a thrill seeker or taste delicious local produce. Its your holiday give us a call. Enjoy!
Six days at
Rarotonga in the Cook Islands is not enough time to experience the variety of wholesome eating options around the Island. My
first visit in 1997 it was Trader Jacks that was the main dining place where expats,
locals and tourists could enjoy a substantial meal and a refreshing beverage.
on and Trader Jacks is still standing, although it has been rebuilt a couple of
times due to cyclones. But, today there is
over fifty cafes and restaurants to experience.
My recent visit to Rarotonga, I did experience Tamarind House lunching
on a delicious corn fritter with an avocado salsa and on leaving I also got to meet
Sue Carruthers the co-owner of Tamarind House, The Rickshaw Café offering Asian
cuisine and La Casita Mexican Café. Her second
and more recent recipe book South Seas Cuisine was on display and it got us
She was born
in Nairobi, lived and studied in London whilst working in hospitality during the sixties. She’s travelled Europe, India and South East Asia
and lived in Cape Town, South Africa where she set up several pizza
places with her then husband. In 1979 with her husband and
daughter set sail from Cape Town and sailed and worked their way to Rarotonga
arriving in 1984. This is so much more to this woman I could possibly fit
within this blog, but Sue did tell and gave me the recipe to one of her
Fabulous Fish Curry
garam masala or mild curry powder
1 teaspoon salt
tablespoons vegetable oil
onion, finely chopped
1 teaspoon crushed
bottled chilli or 2-3 fresh red chillies, seeded and chopped
ground cumin or cumin seeds
freshly ground black pepper
spices together in a small bowl
fresh tomatoes, peeled and chopped or use 1 x 425g can tomatoes, crushed
teaspoons brown sugar
chopped fresh coriander or basil
Juice of 1
fillets into large cubes. Stir the 1
tablespoon gram masala and salt together.
Toss fish cubes in the garam masala mix.
Keep aside or refrigerate while preparing sauce.
tablespoon oil in a pan and cook mustard seeds until they start to pop. Remove the seeds and put aside on a
plate. Heat 2 tablespoons oil in the
same pot and cook onion and garlic until soft.
Add the ginger and crushed chilli and cook for 2 minutes, stirring. Stir
in the spice blend and cook until aromatic.
Add chopped tomatoes and popped mustard seeds, and cook 5 minutes. Stir in 1 cup coconut cream and cook for 5
minutes over a gentle heat or until sauce is reduced.* In a separate frying pan heat remaining 2
tablespoons of oil and seal the fish cubes on all sides until golden.
Add the fish
cubes to the curry sauce and simmer until just cooked through. Stir in the 1 teaspoon garam masala,
remaining cup of coconut cream, brown sugar, fresh coriander and lemon
juice. Stir only once and then serve
immediately. Serve with rice and/or
chapatti and the chutney of your choice.
Recipe can be prepared in advance to this
stage, cooked and kept refrigerated, ready to finish at serving time.
Tamarind House - ocean view dining
Fabulous Fish Curry - Sue Carruthers
Good bye Rarotonga until next time...
Other fun holiday activities:
Storyteller eco cycling tours
Aitutaki Day Tour
Stroll through Hidden Secret Garden
Raro Safari Tour
Complimentary use of bikes, snorkelling equipment, SUP and kayaks when staying at SeaChange Villas
Book your Cook Island holiday with Travel With A Difference during 2017 and receive a complimentary $50 dining voucher for Tamarind House.
Discover more of my time in the Cook Islands on page 142