why make a fish curry?
Made kick arse fish curry yesterday. Too bad for the 'loose 20 lb' program hahaha! Couldn't stop eating and went to bed with a belly ache. [shaking ma head]
fish curry.
You make a fish curry want you need to use that fish that's been in the fridge for a few days and you don't feel like eating fish.
half *ss recipe:
2 tbs olive oil
300gr halibut cheeks > too fishy for the barby
half a yam [or sweet potato] for sweetness
2 cloves garlic
1 onion
1 old, preferably wrinkly pepper hangin round [remove hairy bits]
2 cups Ckick peas [cooked, or one 390ml can > rinsed > less farty]
1 tsp. Patak HOT curry sauce [sorry, it's better that when I make it]
1 tbs Patak mild curry sauce
2 tbs curry mix dry spice.
1 cup water
1 can coconut milk
5 Cilantro stalks looking a lill gimpy
3 tbs old, dried, raisins from the cuboard [but there's still some left-next recipe]
5 mint stalks [at last, something fresh!]
1 tbs sour cream to granish.
salt and pepper to taste.
rice:
1/2 cup of [dry] brown bastami rice left over from ancient times.
1.5 cup water
half vegetable bouillon cube.
1. Ok so you put your half cube of vege bouillon in your water in a medium pot [preferably clean looking] while wildly dancing around to crazy indian music remix by an English DJ frmo monkey radio or whatever [try not to thin of the outcomes]. add your bit of rice. bring to a boil. Lower heat, let simmer for 40 min. If you have wimpy precooked rice, use less time and less wata. Don't let the mofo burn!
2. take another bigger better pot, put 1 tbs of oil [I only had olive oil - there are better oils for heat...] Anyways. cook the stinky fish cheeks at medium heat. Chop you garlic, onion, yam. trow these bits in after 5 min. stir. when you feel like you must.
3. add chopped pepper. stir. add the chick peas. There's no time! it's eight and you're hungarian. add the curry. the curry...and more hum, curry [?]. Shizem, now it's looking all dry. Pas de panique, add water [1/4 cup]. let everything cook for another five.
4. ok, now lower heat to medium low. Add coconut milk, raisins, fresh Mint and cilantro. Add your rice, which must be ready by now. Is it still dry? Had a bit of water if so to have a nice consistency. Let cook for five-ten, stir sometimes.
5. serve in a nice bolw. with a bit of sour cream on top, two mint leaf for coolness factor, and a not so fresh quater of a pita bread. Add salt, pepper to taste.
6. tell you indian friend in the morning so she can get a good laugh. Hey, you may get an actual real indian fish curry recipe from her mother. [hope she'll write it down for me]
mice type: Not responsible for lost of appetite or angry neighbours at fishy curry smells, or disgusted co-werkers when you re-heat the dit-curry at the office the next day. no responsible for swerwords. it's how 'they' showed me english.
ciao
fish curry.
You make a fish curry want you need to use that fish that's been in the fridge for a few days and you don't feel like eating fish.
half *ss recipe:
2 tbs olive oil
300gr halibut cheeks > too fishy for the barby
half a yam [or sweet potato] for sweetness
2 cloves garlic
1 onion
1 old, preferably wrinkly pepper hangin round [remove hairy bits]
2 cups Ckick peas [cooked, or one 390ml can > rinsed > less farty]
1 tsp. Patak HOT curry sauce [sorry, it's better that when I make it]
1 tbs Patak mild curry sauce
2 tbs curry mix dry spice.
1 cup water
1 can coconut milk
5 Cilantro stalks looking a lill gimpy
3 tbs old, dried, raisins from the cuboard [but there's still some left-next recipe]
5 mint stalks [at last, something fresh!]
1 tbs sour cream to granish.
salt and pepper to taste.
rice:
1/2 cup of [dry] brown bastami rice left over from ancient times.
1.5 cup water
half vegetable bouillon cube.
1. Ok so you put your half cube of vege bouillon in your water in a medium pot [preferably clean looking] while wildly dancing around to crazy indian music remix by an English DJ frmo monkey radio or whatever [try not to thin of the outcomes]. add your bit of rice. bring to a boil. Lower heat, let simmer for 40 min. If you have wimpy precooked rice, use less time and less wata. Don't let the mofo burn!
2. take another bigger better pot, put 1 tbs of oil [I only had olive oil - there are better oils for heat...] Anyways. cook the stinky fish cheeks at medium heat. Chop you garlic, onion, yam. trow these bits in after 5 min. stir. when you feel like you must.
3. add chopped pepper. stir. add the chick peas. There's no time! it's eight and you're hungarian. add the curry. the curry...and more hum, curry [?]. Shizem, now it's looking all dry. Pas de panique, add water [1/4 cup]. let everything cook for another five.
4. ok, now lower heat to medium low. Add coconut milk, raisins, fresh Mint and cilantro. Add your rice, which must be ready by now. Is it still dry? Had a bit of water if so to have a nice consistency. Let cook for five-ten, stir sometimes.
5. serve in a nice bolw. with a bit of sour cream on top, two mint leaf for coolness factor, and a not so fresh quater of a pita bread. Add salt, pepper to taste.
6. tell you indian friend in the morning so she can get a good laugh. Hey, you may get an actual real indian fish curry recipe from her mother. [hope she'll write it down for me]
mice type: Not responsible for lost of appetite or angry neighbours at fishy curry smells, or disgusted co-werkers when you re-heat the dit-curry at the office the next day. no responsible for swerwords. it's how 'they' showed me english.
ciao
posted by minetto at 7:49 PM
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