For the Asian Slaw: First of all make the dressing my blending together the soy sauce, lime juice, pomace oil, sesame oil and a sprinkle of chilli flakes. Grate white cabbage, carrot, red onion and spring onion and add chopped corinador. Mix together and add the dressing.
For the Madras Fish Curry: Add the onions, sweet potatoes and chopped coriander into a pan and simmer for 10 minutes. Add the curry sauce and the fish and cook through until tender.
For the Vegetarian Curry: Add the tomatoes, onions, chick peas, potatoes, cauliflower together with the curry sauce and a teaspoon of tumeric together into a pan. Bring all to a simmer until tender.
Fry the spring rolls, onion bhajis, gyozas and samosas according to the packaging.
Add enough cooked Tilda Basmati & Wild Rice for the number of customers sharing and a spoonful of coconut cream. before serving.
Add all of the curries, rice and dips into complementary bowls and dishes. Finally, add your poppadoms, naan breads, spring rolls, gyozas, samosas and onion bhajis on to various platters and plates and serve.