How To Cook Fish Curry. Slow Cooker Recipes Jamie Oliver. Tooth Shaped Cookie Cutter.
How To Cook Fish Curry
- Providing detailed and practical advice
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
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- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- season with a mixture of spices; typical of Indian cooking
- A dish of meat, vegetables, etc., cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice
- Curry powder
- treat by incorporating fat; "curry tanned leather"
- (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
- (of food) Be heated so that the condition required for eating is reached
- Heat food and cause it to thicken and reduce in volume
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- prepare a hot meal; "My husband doesn't cook"
- someone who cooks food
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- any of various mostly cold-blooded aquatic vertebrates usually having scales and breathing through gills; "the shark is a large fish"; "in the living room there was a tank of colorful fish"
- seek indirectly; "fish for compliments"
- catch or try to catch fish or shellfish; "I like to go fishing on weekends"
- A flat plate of metal, wood, or another material that is fixed on a beam or across a joint in order to give additional strength, esp. on a ship's damaged mast or spar as a temporary repair
Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD
Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.
In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining.
Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
Koshy's fish curry, Kerala style
Koshy makes this dish intuitively, so a rigidly specific recipe isn’t used, however, in general, here’s how to make this delicious fish curry:
two tablespoons vegetable oil
1 teaspoon mustard seeds
Salmon steaks (about 3) sliced lengthwise at the store to make them a bit thinner
kodampalli tamarind dried (about 4 pieces) (from the Indian grocery)
2” piece of fresh ginger
3 springs of curry leaves (from the Indian grocery)
4 finely chopped shallots
2 garlic cloves sliced
1 teaspoon ground red chili
1/2 teaspoon ground coriander
a pinch of turmeric
a pinch of fenugreek powder
salt to taste
soak tamarind in a cup of water for approximately an hour. Save the water.
Insert pieces of tamarind into the salmon steaks.
Heat veg. oil in a large skillet. Add mustard seeds, cook until they start popping.
add shallots, cook a minute, add ginger and garlic, cook another minute, then add curry leaves along with 1 teaspoon of ground red chili. Add 1/2 teaspoon ground coriander, a pinch of turmeric, a pinch of fenugreek, and a teaspoon of salt. Add the tamarind soaking water and cook everything for about 30 seconds more. Add fish with some more water cook covered on medium heat until done. When cooked sprinkle coconut oil over the top of the fish for the aroma.
Serve with rice and plain yoghurt.
I picked up these awesome stainless steel flat skewers at BBQ's Galore, and they worked out perfectly. I grilled the rubbed chicken over an open flame at 350, visually checking in every few minutes. After the chicken looked cooked, I brushed the skewers with a mixture of fish sauce, agave nectar, and dry kadhai masala. In hindsight, I should have added lime juice, but it still turned out great. Once ready, I added to the curry, tossed lightly with the potatos and peppers, and served over wheat noodles. I'm kicking myself for not making naan, but I changed my mind halfway through cooking on how I would serve the meal. Oh well.
how to cook fish curry
Savor the food, flavor, rhythm, and romance of the Caribbean.
A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, Sky Juice and Flying Fish captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen.
A culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings -- ginger, garlic, chili, coconut, curries, and rum -- of the Caribbean.
Begin your meal with plantain chips and a rum-spiked 'ti-punch. Go on to Bajan Fried Chicken from Barbados, complemented by a banana-ginger chutney and served with Jamaican Rice and Peas. Finish up with a sumptuous coconut pudding.
A glossary lists ingredients from achiote (small reddish berries) to z'yeux noirs (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.
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