METHOD

1. Pan Fried Fish
   1. Fry fish in oil or butter until golden brown.
   2. Season as needed
2. Palusami in the pot
   1. Cut the taro leaves into small pieces
   2. In a frying pan, heat the oil at a medium-low flame
   3. Fry the garlic and onion, allow to sizzle, and become fragrant
   4. Add the taro leaves and fry until cooked. This may take around 10-15 minutes-as they need to be completely cooked. Keep stirring so it doesn’t burn.
   5. Add coconut cream, and salt and allow this mixture to simmer for 5minutes
3. Pawpaw curry
   1. Peel green pawpaw and remove seeds, then dice into cubes
   2. Heat oil in a pan, add the cumin, fennel and mustard seeds plus the garlic and allow to sizzle and become fragrant
   3. Add the onion and caramelize
   4. Stir in the pawpaw along with the water
   5. Cover and simmer until the pawpaw is soft.
   6. Stir in the coconut cream and when it starts to boil, turn off
   7. Garnish with chopped chilies and fresh lime

This meal was served with boiled Taro and fresh boiled green beans to compliment.