"You put the lime in the coconut and drink it all up" is the first thing that comes to mind when I use this blend on my strong flavored fish.
This blend has all the wonderful aromas and flavors of the West Indies popping thru. Sparkling Coriander, savory cumin and mustard, the tartness of lime and the sweetness of the cloves and coconut all add that fabulous diversity that is in the world. Just add this to the sauce of your seafood casserole or as an addition to your basting oil to your grilled tuna or shark.
And don't forget, you can used this for more than fish! Try it in your sauce for chicken or pork!! NOM!
To make Caribbean fish cakes better known as Accra in Trinidad and Tobago. (a favorite for breakfast with mango sauce and excellent as an appetizer for large get togethers)
In a large pot, boil about 10 cups of water, or cover with an inch over. add 14 oz of salted Pollack or Cod. Boil the fish till it's not too salty, or just salty enough for you, about 18-20 minutes.
Drain in a fine hole colander and shred the fish to small pieces by hand or fork.
In a bowl, mix in the fish, 3 cups flour, 1 tablespoon and a teaspoon of baking powder, 2-3 tablespoons of auntie Arwen's Buccaneer's booty Fish blend, 2 eggs, 1 1/2 cups of water or coconut milk and mix till a thick batter is formed and everything is even. (optional is to add a teaspoon of 15k cayenne or favorite hot pepper powder or freshly chopped extra fine.)
Let it sit for about 10 minutes to let rise a little.
In a deep fryer or frying pan, heat oil to 375 degrees.
Add by teaspoon full and fry till golden brown. Drain on paper towel.
Serve either still very warm or rewarm in the oven when your guests arrive. Serve with an apple or mango sauce or chutney.
Sorry to say, but this blend is destined to become a special order only. We have it available in our Pint (brother in law) size for $20.00
This blend has all the wonderful aromas and flavors of the West Indies popping thru. Sparkling Coriander, savory cumin and mustard, the tartness of lime and the sweetness of the cloves and coconut all add that fabulous diversity that is in the world. Just add this to the sauce of your seafood casserole or as an addition to your basting oil to your grilled tuna or shark.
And don't forget, you can used this for more than fish! Try it in your sauce for chicken or pork!! NOM!
To make Caribbean fish cakes better known as Accra in Trinidad and Tobago. (a favorite for breakfast with mango sauce and excellent as an appetizer for large get togethers)
In a large pot, boil about 10 cups of water, or cover with an inch over. add 14 oz of salted Pollack or Cod. Boil the fish till it's not too salty, or just salty enough for you, about 18-20 minutes.
Drain in a fine hole colander and shred the fish to small pieces by hand or fork.
In a bowl, mix in the fish, 3 cups flour, 1 tablespoon and a teaspoon of baking powder, 2-3 tablespoons of auntie Arwen's Buccaneer's booty Fish blend, 2 eggs, 1 1/2 cups of water or coconut milk and mix till a thick batter is formed and everything is even. (optional is to add a teaspoon of 15k cayenne or favorite hot pepper powder or freshly chopped extra fine.)
Let it sit for about 10 minutes to let rise a little.
In a deep fryer or frying pan, heat oil to 375 degrees.
Add by teaspoon full and fry till golden brown. Drain on paper towel.
Serve either still very warm or rewarm in the oven when your guests arrive. Serve with an apple or mango sauce or chutney.
Sorry to say, but this blend is destined to become a special order only. We have it available in our Pint (brother in law) size for $20.00