Business Fit Magazine March 2019 Issue 1 | Page 66

Spice It Up
National Lead for
Women
in Catering
Sarah Ali Choudhury
Some very exciting news from our food editor this
month as Sarah was appointed the National Lead
for Women in Catering for the Federation of Small
Businesses (FSB) which runs from January 2019
through to 31 December 2019. Lina Bourdon, FSB
Diversity Chair and leading committee responsible
for the diversity policy has been working closely with
Sarah since March 2018. Lina identified Sarah as
being a suitable candidate to increase the diversity
of membership within the organisation even
further, to boost support and encourage diversity
throughout small business communities across the
nation.
F:Entrepreneur listed Sarah in tbe #ialso top
100 List. The Female Entrepreneur campaign
highlights female business leaders across the
UK, for events, stories, content and showcases
role models to help and inspire all business
communities. The f:Entrepreneur campaign
was launched on International Women’s Day
2017. It is a campaign to highlight, celebrate and
promote incredible female entrepreneurs and
share their stories with the wider community.
It is brought to you by the f:Entrepreneur
campaign, run by peak b – an organisation
with a world class track record in conception,
management and execution of high profile,
national campaigns particularly in the small
business and enterprise.
Sarah said: "I am so honoured to be appointed
with FSB and am looking forward to working
closely with women all over the UK in the
catering sector to encourage growth and
success. It came as a surprise to me that I was
listed in the F. Entrepreneur list. A wonderful
surprise! I'm excited about how this can
develop further."
In this issue, Sarah shares with us her Coconut
Fish Curry recipe. It's quick and easy to make
and tastes delicious.
Quick and easy to
make and tastes
delicious.
Fish Coco Curry
Ingredients
2 tbsp vegetable oil
1 tbsp mustard seeds
1/2 inch Ginger (finely chopped or Paste)
4 Cloves Garlic (finely chopped or a
paste)
1 small onion (finely chopped)
2 Fillets firm fleshed, white fish (cut into
2-3 inch pieces)
1/4 tsp turmeric
1/4 tsp chilli powder or 1 whole fresh
chilli
1 tsp coriander powder
200 ml water
200ml coconut milk
1 tsp tamarind paste
1 tsp chopped coriander
salt to taste
66
67