Curry, Curry Sunday or Snow, Snow Falling All Around

The world was quiet and white Sunday night. The snow that began around noon continued until late in the night. That pristine snow covered all the city dirt, grime and old four-foot snow banks.  It’s March and spring’s arrival was reported to me from other parts of the country and world. (I imagine spring apple blossoms and make applesauce.)

Sunday turned into a trip to the Indian Subcontinent for me through food. Simply stated, Curry became the counterbalance to a snow day. Richard called me to join him to cook up some Indian curry. (Who am I to turn down cooking curry?)

Spicy Fish Meal

The fish was prepared with a marinade, marinate recommended 15 minutes to 3 hours to penetrate the fish.  (Quick, quick or slow go – either way works.)  The marinade was put together in a trice.

Perch in Spicy Marinade

On the menu was spicy, pan-fried fish using Perch.

Riata

Potato Cauliflower Cashew Curry

Saffron Rice

Parantha Bread

Tea

Ingredients

2½ tablespoons ground coriander

2½ tablespoons of cayenne pepper

½ teaspoon ground cumin

2 teaspoons salt

5 or 6 teaspoons of lime or lemon juice (Richard added more lemon juice and eliminated the water)

6 teaspoons of water

Four 1cm or ½ inch thick pieces o’ fish – your choice – the recipe called for Kingfish, which is a Mackerel and found in different parts of the world.  Richard had Perch with pretty red skin.

Mix all the spices into the lemon juice, then place the fish into the dish and coat each side.  Set aside. Go to work on the Riata – my job.

To cook the fish:

Rub a heavy frying pan with oil. Cook fish 6-8 minutes on medium to high heat on each side or until browned and just cooked through.  This recipe is for 4 pieces of fish.

Riata is made with 1¼ cup of yogurt, ½ of a cucumber cut in half lengthwise then grated, and 2 tablespoons of finely chopped fresh mint.  Mix together and refrigerate until everything is cooked.  This is the cool to offset the heat of the spices.

Rasps. A little aside about rasps for grated ginger and all manner of grate-able foodstuff and cooking shows. Richard had this rasp, which started me on this discussion. “Where did you get this rasp? It looks like the one I saw Julia and Jacque using on TV.” Richard replied, “At the hardware store.”

I looked for a rasp recently at one of the local cooking specialty stores and didn’t see anything like this.  Richard reassured me, “Julia said to go to a hardware store and buy a rasp “It won’t cost you $14.95 like they do at a cooking store.” Richard added.  (Okay then, hardware store it is.)

Rasp and Grated Ginger

Anyway, I rasped the ginger and the garlic for the potato and cauliflower curry. I was so pleased with the results. By the way, Richard warned me that it was really sharp.  Reminder: don’t go past that point where you cut your fingers into the recipe. Nothing like that happened.  For a time I was transported by spices wafting in the air from Saffron rice with cinnamon stick, cardamom, black pepper, and a little bit of left over ginger. “Smell this.” (Could you bottle that?) Richard wrote up the recipes on his blog http://anguksuar.wordpress.com/wp-comments-post.php

 

Curry clears the head of colds and brightens up a snowy day.

Plated Perch with Indian Pickles

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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