I don't cook much, and my reputation as a cook is not good. But I have a few reasonably popular recipes. These recipes are simplified versions of other people's recipes. I basically make a sauce in my blender, and this forms the base of the recipe. I want to share them because it seems to have become my cooking style, and it's simple yet effective. 

Cook some rice. I use Basmati. 

Blender Sauce:

Put fresh tomatoes in the blender and blend until you've got about 450 to 700ml. Adjust depending on how many you're feeding. I'm often cooking for seven.

In the blender, put the following:

• 2-4 x Garlic Cloves
• 1 x Bunch of Basil 
• 1 x Bunch of Parsley
• 1-2 x Teaspoons of Vegetable Stock Powder
• Some Cracked Pepper
  
• 1-2 x Tablespoons of Olive Oil

Blend thoroughly.

Additional Ingredients:

• You'll also need a pound or two of Barramundi. I generally use five pieces, which is often around 900g in total. I'm often cooking for seven. So, adjust accordingly.
• 1-2 cans of beans. I use Cannellini Beans.
• 4-8 Tablespoons of Butter.

Cooking Method:

Do these two steps simultaneously:

1. Put the sauce in a large saucepan or wok. I use a flat-bottomed wok. Bring to boil, add 1-2 cans of beans. I use Cannellini Beans. Bring back to the boil, then simmer. 
2. Fry the fish in a fair a bit of butter until each side is a little brown. It doesn't need to be cooked through. Transfer the fish to a plate if you can't cook it all at once. 

Then, put the browned fish and all the butter in the sauce and simmer until everything is cooked. Add more butter if needed. In total, you should use about 4-8 Tablespoons of butter. You can break all the fish up or leave it chunky. It's good either way. 

Serve over the rice. 

Blender Sauce:

Put the following in the blender:

• 1kg Fresh Tomatoes
• 1 x Can of Coconut Cream 400ml or some Olive Oil
• 6 x Garlic Cloves
• 1 x Tablespoon Fresh Ginger
• 1 x Tablespoon Garam Masala
• 1 x Teaspoon Turmeric
• 2-4 x Red Chillies
• 3 x Teaspoons of Vegetable Stock Powder

Blend thoroughly.

Additional Ingredients:

• 1-2 cups of dried red lentils
• Half a lemon 
• A few handfuls of fresh spinach leaves. 

Cooking Method:

1. Put the sauce in a large saucepan. Bring to boil.
2. Add 1-2 cups of dried red lentils. Bring to boil, then simmer.
3. Cook until lentils are soft - add water if it gets too dry. 
4. Once the lentils are soft, stir in the juice of half a lemon and a few handfuls of fresh spinach leaves. 

Pressure Cooker:

• Use a 1:3 lentil to sauce ratio and pressure cook on high for 8 minutes, then let stand (don't open) for another 15 minutes (natural steam release - don't open valve). The pressure cooker takes a while to heat up before it cooks.
• Once cooked, stir in the juice of half a lemon and a few handfuls of fresh spinach leaves. 

Serve with rice. It also goes well with Afghan Garlic Bread which you toast in an air-fryer.

Cook some rice. I use Basmati. 

Blender Sauce:

In the blender, put the following:

• 1 x Brown Onion
• 2-6 x Red Chillies
• 4-6 x Garlic Cloves
  
• 1 x Tablespoon Fresh Ginger
• 1 x Jar of Thai Red Curry Paste 195g
• 1 x Can of Coconut Cream 400ml
  
• 1 x Teaspoon of Vegetable Stock Powder
  
• 1-2 x Carrots
• 1 x Juice of a Lime

Blend thoroughly.

Additional Ingredients:

You'll also need a pound or two of Barramundi. I generally use five pieces, which is often around 900g in total. I'm often cooking for seven. So, adjust accordingly. 

Beans or Asparagus

Cooking Method:

Do these two steps simultaneously:

1. Put the sauce in a large saucepan or wok. I use a flat-bottomed wok. Bring to boil, then simmer. Add water if it's too thick.
2. Fry the fish a bit on each side so it's a little brown, like you'd sear a steak. It doesn't need to be cooked through. Transfer the fish to a plate if you can't cook it all at once. 

Then, put the browned fish in the sauce and simmer until everything is cooked. You can break all the fish up or leave it chunky. It's good either way. 

Finally, add beans or asparagus and let them steam until done. 

Serve over the rice.