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Shopping List Always Within Budget For Elina

Stocking healthy food items is important for ElinaMcGoon while carrying out grocery shopping for her family. The timid 24-year-old of Matuku from Lau always has her family’s health in her
19 Jan 2018 11:00
Shopping List Always Within Budget For Elina

Stocking healthy food items is important for ElinaMcGoon while carrying out grocery shopping for her family.

The timid 24-year-old of Matuku from Lau always has her family’s health in her hands so her selection of items is important.

“While shopping, I keep in mind to check expiry dates and conditions of the goods that I buy,” Mrs McGoon said.

“I never incorporate this advice into my own shopping habits but I think it has merit, especially when kids tag along,” she added.

She said when it comes to grocery shopping she makes sure that she first draws up her shopping list and her allocated budget.

Fiji Sun caught up with Mrs McGoon at the Morris Hedstrom City Centre supermarket in Suva this week.

A travel agent at Mind Pearl, Mrs McGoon said before preparing a shopping list, it was important to do draw up a budget.

“The key to saving was drawing up a budget, an estimated budget for the items you intend to buy,” she said.

“I have a separate shopping list for my one-year-old daughter, I make sure most groceries in the trollies are healthy with minimum snacks.

“Most times I do my shopping fortnightly. It is important to compare my list with the price of products so I that stay within my budget.”

She double checks the price of products to save money with quality in mind.

“There are a variety of items on the shelves that serve the same purpose. Some items are expensive but may not be as healthy

“I can make a few rounds around the supermarket before selecting what I need to buy,” she said.

She chooses to shop at Morris Hedstrom City Centre Supermarket because of the wide selection of products on their shelves.

“I do my shopping here because it is very clean and the wide range of quality products, which customers can choose,” she said“The items are neatly stacked. It is a well organised supermarket in the sense that items are stacked according in the different isles and the displays helps us choose the best.

“Shopping here, takes me closer to home because many of the New Zealand products are sold here.

“Also the services from the staff are very reliable and friendly. They are always willing to assist us.”

HER RECIPE Curry Chicken


4 -5 lbs chicken

2 onions

10 garlic cloves (lesun)

1 tablespoon ginger (adrak)

2 serrano peppers

2 tablespoons salt

1⁄2 teaspoon mustard seeds (sarso)

1⁄2 teaspoon cumin seed (jeera)

1 cinnamon stick (dalchini)

4 -5 cardamom (elaichi)

2 -3 cloves (lavang)

5 -6 curry leaves (tejpati)

3 tablespoons garam masala

1 tablespoon turmeric (haldi)

2 tablespoons canola oil

1⁄2 cup fresh coriander (dhania)

1 tablespoon lemon juice

1 (400 ml) can chicken stock (optional)


Chop chicken into pieces.

Finely chop 1 onion and slice the other onion and set aside.

Combine garlic, serrano chillies, ginger in mortar, pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn’t fly away on you. You can also use a blender, but i find the mortar and pestle makes it pastier without wasting any flavour from garlic.

Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.

Heat canola oil in stewing pot.

Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.

Add curry leaves. Watch out for oil splatter.

Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).

Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.

Add chicken and half of sliced onion and a pinch of salt. If you are adding chicken stock later on, add less salt.

Stir and let cook until water comes out of chicken.

Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.

Stir in remaining sliced onion.

If adding chicken stockadd it now and bring to boil. This is great for when you have a cold. This is Indo-Fijian chicken soup for the soul.

If you are health conscious, at this point remove the excess fat that floats on top of the curry. It is up to you if you want to leave it in, for more flavor.

Add chopped coriander leaves and lemon juice. Remove from heat.

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