The Gulf has been a source of joy for me and at times tortuous, since the days I wore a little bright orange life vest.

Pour in coconut milk and coconut cream, and simmer until flavors meld, about 5 minutes. Season with salt. Add fish and reduce heat to maintain a gentle simmer. Poach fish until nearly cooked ...

In a separate saucepan, bring the coconut cream and curry powder to the boil. Add the lime juice and salt and cook until thick, then pour over the fried fish. Garnish with lime slices. Serve with ...

Wonderful in raw fish dishes, it is also great in fish parcels with Asian spices steamed on the barbecue. Add fresh coconut cream into baking, or whip with regular cream to serve with dessert.

Add turmeric and tomato paste and cook for 2 more minutes. Stir in fish sauce, coconut milk, tomatoes and tamarind puree and cook for 5 minutes, until sauce has thickened slightly. Add fish and ...

Look out for brands that use only 100% pure coconut. Keep in a cool ... soups, and rice and fish dishes; it is also used to mellow the fieriness of spicy sauces. Grate or chop into small pieces ...