Wednesday 24 June
We loved Padma Lakshmi's recipe
for fish curry every time we made it back in 2007, but then for some reason it fell off our
radar. As we now actually have its required fennel bulb, curry leaves, and kaffir lime leaves (the latter two frozen), it is time to bring
it back.
Kroger's still had silverbrite
salmon on sale, so we substituted that for mahi-mahi, using a pound and a half
so we could have leftovers for salmon cakes (see risotto, below, for our policy
on that front). Though the recipe is for
eight, we only halved the rest of the ingredients, so as to use just one can of
coconut milk. You want abundant vegetables
and lots of delicious sauce, even if you need a spoon to clean your plate.
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