INGREDIENTS

INSTRUCTIONS

1 Place the shark in a shallow bowl, squeeze over the juice of 1 lime and
sprinkle over the ground ginger and chilli powder and yoghurt. Allow to
stand for a few minutes to marinate.
2 Rinse rice well and drain. Heat a pan, add the ground turmeric and cumin
and coriander seeds and dry fry for about 1 minute. Add the rice and cook
for a further minute, then add the stock, bring to the boil and cover the
pan with a lid. Cook for about 10 minutes, or until the rice is tender.
3 Heat 1 tbsp vegetable oil in a griddle pan, add the shark and cook for
about three minutes on each side, or until cooked through.
4 Place the cherry tomatoes in a bowl, drizzle over 3 tbsp vegetable oil
and 1 tbsp lime juice, stir in the chopped coriander and season.
5 Pile the rice onto a plate, sit the shark steak on top and arrange the
tomato salad around the edge.
6 Pour half the coconut milk into a small saute pan and bring to a simmer.
Whisk the egg whites until they make soft peaks then add 125g/4 1/2oz sugar
and continue whisking until stiff.
7 Using two large spoons, make quenelles of the mixture and drop them in
the hot coconut milk. Cook for 1-2 minutes on each side, then drain using a
slotted spoon.
9 Heat the remaining coconut milk with milk in another pan and bring to the
boil. Beat together the egg yolks and remaining sugar, add the vanilla
seeds then pour on the hot milk, stirring all the time. Return the mixture
to the pan and heat, stirring until thickened.
9 Pour some of the custard into serving bowls, sit a couple of the
meringues on top and decorate with slices of kiwi fruit.
Converted by MC_Buster.
Per serving: 1487 Calories (kcal); 91g Total Fat; (53% calories from fat);
46g Protein; 128g Carbohydrate; 331mg Cholesterol; 309mg Sodium Food
Exchanges: 7 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 16 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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