"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
I’m having a curry moment. Deal with it. People hear curry and they get nervous . “Oh, it’s spicy.” But it doesn’t have to be. Curries are compounds, that is mixes of spices, herbs and yes, hot pepper and even salt that can be cooked dry or wet in order to render something just delightful that’s seasoned to your liking.
Why curry you may ask? Because some of the easiest meals begin with curry paste (using prepared is just fine), some veggies, a bit of liquid of some sort and if you’re feeling fancy, tofu, fish or chicken. Freshen the prepared curry paste with some quickly chopped garlic and ginger and a squeeze of lemon or lime, serve over freshly cooked rice, and your meal is done. As for the leftovers, they’ll do just fine – that is, for as long as they last. Roll them in a flatbread the next day and warm, or thin them down with more liquid and call ‘em soup.
You can keep it Thai styled with the addition of coconut milk as your cooking liquid, making sure to keep the flavors bright with added lemon/lime zest and juice along with a bit of fresh or dried hot pepper, or venture more towards India with blended spices that give a lasting burn.
For this quick set of recipes – more to follow the fish recipe of today, the ingredient list seems daunting but in truth, these dishes cooked up in a flash.
Fish in Coriander sauce
Firm white fish. Mullet (called Buri for the Israelis).
Approximately 8 pieces of mullet (was cut into steaks). Cleaned and rinsed.
Sauce — It all goes in the blender!
**Note: The Vita-mix does this beautifully but any good blender or food processor will do a fine job.
1 bunch fresh cilantro
4 cloves garlic
Olive oil – about 1/4 cup tops
Hot pepper – to your taste. 1/4-1/2 of a spicy, red pepper (seeded for less heat)
2 sweet, red peppers
1-2 lemons, squeezed (if you have some lime, great)
1/2” of lemons or lime peel
pinch of salt – as needed.
Purée until combined. Taste for heat and salt.
Heat frying pan. Oil lightly. Sear fish on one side. Salt and pepper the fish on one side. Pour sauce on liberally. Cook slowly over low heat. 5-10 min depending on thickness of fish.