Boundary Waters Quetico Forum :: Group Forum: Home Cooking :: Fish curry
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Author | Message Text | ||
inspector13 |
Interesting. The curry recipes I’ve used before have coconut milk in them. I wonder if the lack of that is the no worries part. |
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boonie |
Most people think - like I did in the beginning - that curry is a spice, but really there are a multitude of different spice blends used in making curries. Some are mild like the one I posted, others are very hot, and many are in between. Thai red curries are a spice blend with red chilies, green curries use green chilies instead of red ones, and golden curries use neither. Then you've got Madras curries, massaman curries, vindaloo curries, and on and on. |
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boonie |
Fish cooked in tomato and coriander: 4 tbs oil 2 med onions, finely chopped 2 cloves garlic, chopped 1 tbs chopped fresh ginger 3 med tomatoes, chopped 2 tbs ground coriander seeds 2tsp ground turmeric salt to taste 1 tbs ground cumin seeds 2 cups water 2 lbs any mild white fish (cod works well), cut into 2x3" pieces 1 cup chopped fresh coriander (cilantro) Heat oil (medium high), fry onions, garlic, ginger for 2-3 min. Add all other ingredients except water, fish, and coriander, and fry. Add water and bring to boil. Add fish and coriander, bring to boil, cover, cook on medium high 15 min. Serves 6 with rice (basmati) Enjoy! |