Meaty Coconut Kale Soup

Our daughter loves soup. Particularly pureed soups. But today I decided to take a chance on a chunky, meaty soup with chopped kale.

I was fairly certain that she would spit out the kale. Even chopped relatively small, it has a particular texture that doesn't fare well with 18 month old children. The other thing I wasn't sure about was the ground meat in the soup. Our daughter likes meat, but I wasn't sure she would like having to chew a lot while eating the soup. Lastly, the red pepper flakes. Our daughter loves food with good flavour, and I wanted to add enough to bring good depth of flavour without actually making the soup spicy. (If it was just me eating it however, I would have added more).

On the other hand, I knew the chunks of potato would be a hit. And the rich and creamy coconut milk I figured would be a no brainer.

Given all of this though, I really wasn't sure how this soup would be received in our household. So I made the soup, crossed my fingers, and hoped for the best.

Dry Rub BBQ Ribs

The sun is shining, so it must be time to fire up the barbeque! 

Well, even if the sun isn't shining, it is always a good time to barbeque! Especially in our case, since our barbeque is just outside our kitchen door on the covered part of our deck, sheltered from mother nature and really just an extension of our kitchen! Oh, and did I mention our barbeque is natural gas? No need to lug propane tanks back and forth and no fear that the propane will run out just as your dinner is in the middle of cooking. Yep, it doesn't get any easier than that!!!!

So, now that the barbeque is uncovered and clean, the question is... what to make? I figure that you just can't start barbeque season without ribs, dry rubbed and slow cooked until tender? Yum yum!

I usually make a whole jar of dry rub, then put it in a mason jar to use on both chicken and ribs whenever I feel like it.

Pulled Pork Enchiladas with Spiced Tomato Sauce

A couple of month ago, I wrote about nesting, freezer meals and preparing for the arrival of our first child. Well, our daughter arrived at the end of September, and boy am I glad that I took the time to stock up the freezer! For those days when you just don't have time to think about lunch or dinner, these make ahead meals really save the day!

One of the make ahead dishes that I already shared with you was my Roasted Chicken (or pork) Enchiladas with Salsa Verde, Sour Cream and Cilantro Sauce. 

In addition to those enchiladas, I also made another variation of this dish with a spiced tomato sauce.  After a long, cold day, we pulled one out of the freezer last night and happily enjoyed this warm, homemade but pre-made meal.  It was so comforting on such a cold day, but because it had been made in advance, it took only an hour in the oven, and literally no work!

Heartwarming Chicken and Sausage Gumbo

It's getting cold outside. This means, that it's time for some heartwarming soups. Thankfully, I had anticipated this need a couple of months ago before our little one arrived and made a huge pot of gumbo, portioned it, and froze it for times like these!

Okay, perhaps it was more of a craving than anticipating my future need. But whatever the case, I made lots, ate a bunch and froze the rest. And I sure am thankful for it now.

The first time I had gumbo was actually when I lived in Austin. I worked in a restaurant that served this amazing seafood gumbo. It was slightly spicy, and so flavorful and rich. I have thought time and again of trying to recreate it, but never gotten around to it. Then one day, I was wandering around the grocery store and saw that Campbell's had a Chicken and Sausage Gumbo. I thought I would try one. And to be honest, for store bought soup, it was delicious. But it also furthered my determination to make my own.

Stuffed Jalepeno Peppers (Mini Sweet Peppers, Mushrooms or Squash)

It's that time when we need to start thinking about bite sized appetizers for holiday entertaining (or hockey night entertaining, or just plain entertaining).

And, as always, the best entertaining dishes are the ones that you can prepare a majority of in advance so that you can spend your time entertaining rather than running around frantically in the kitchen! These stuffed peppers work well because you can prep them in advance then just pop them in the oven. 

Oh, and did I mention that they are also super versatile... You can use jalapeno peppers if you like the kick, or if you are looking for something a little more conservative, you can stuff mini sweet peppers instead. You could even stuff mini squash or mushroom caps with this mixture! Wait a minute! Did I say "or"?? You don't have to choose. Stuff all of the above and assemble a beautiful platter of stuffed veggies using the same tasty filling!

Curry Rice Noodles

So, I was craving Singapore Fried Noodles-- the thin, vermicelli noodles that are stirfried with curry. It's funny because I have only ever had them once, when I went to a noodle house with my mom and she ordered them. But they have stuck with me. And I have been thinking about making them ever since.

Well, today was the day. The day that I wanted them so badly. Unfortunately, I didn't have vermicelli noodles, nor ground pork or shrimp which is what the noodle dish I ate with my mom had in them. But that's okay. I improvised to get the flavours that I was craving. And it turned out to be exactly what I had been thinking about.

Just goes to show that you can use what you have around and still recreate the flavours and textures you are craving. (No longer necessary to run to the grocery store in the middle of cooking!!).

Quinoa Zucchini Cakes with Sriracha Aioli

Yesterday, we pulled out all of our zucchini plants and turned over the beds. Sigh... as the weather cools down, it seems to be the end of the growing season for me. I can't really complain though. As a first time gardener this year, I was very fortunate to get a huge crop of veggies throughout the season. Some of the veggies were more successful than others, but overall, it was definitely worth the hard work.

So, as I turned over a majority of our beds last night in preparation for perhaps a little bit of fall/winter gardening but mostly to prep for spring, I reflected on what the growing season looked like for us and all the great recipes that came out of it.

Fortunately, before calling it a season, I was able to get a few more zucchini out of the plants and thus able to make one more great garden fresh meal.

Pulled Pork or Roasted Chicken Enchiladas with Salsa Verde, Cilantro and Sour Cream Sauce

It's official. I am nesting. With the upcoming arrival of our first child, I have found myself stationed in the kitchen making freezer meals for the time crunched days and nights ahead.

Lasagna's and chili already done, I was looking to make something a little different. So started my stroll through the grocery store, where I picked up a massive pork shoulder to make a pulled pork with crispy pork crackling! Now, with only 2 of us in the house at the moment, I figured I would need to do something else with the pork besides eat it for lunch and dinner for the next week, so I stopped at the market where my favorite little Mexican joint is and bought some corn tortillas. Enchiladas here we come!

Split Red Lentil & Zucchini Curry (or Soup)

So, I hate to say it, but with temperatures cooling down and the rain falling non-stop, it's starting to feel like summer is over. The last couple of weeks of rain, I was really in denial, hoping that this was just a blip in the weather map. I was praying that it would soon pass and give way to an extended dry and warm summer season like last year, which lasted into October. Unfortunately, that doesn't seem to be the case this year.

As a result, I found myself whipping up a quick lentil and zucchini curry, still taking advantage of the bountiful squash harvest from my garden of course, but creating some warmer flavors, comforting as we head into (gulp) fall...

Fresh & Filling Asian Lettuce Wraps

As the warmer weather hits, I am always looking for delicious recipes that are filling and fresh. I have lots, but most of them are some form of salad. Here are some of my favorites in case you missed them...

Blue Cheese, Walnut & Quinoa Chopped Salad

Panzanella Salad (Italian Bread Salad)

Couscous Salad

Chicken Waldorf Salad

Four Bean Salad

Kale Salad with Dried Cranberries, Walnuts and Boursin

Summer Quinoa Salad with Chicken and Apple

Chunky Greek Style Pasta Salad

Lentil & Chickpea Salad with Dried Cherries and Creamy Lemon Yogurt Dressing

Anyway, as much as I love summer salads, this time, I wanted to do something different. And I have found the perfect recipe--- Asian Lettuce Wraps.

An Indian Feast: Paneer, Pea & Eggplant Curry

There is something so comforting about Indian food. Especially when it's cold and rainy outside. The warmth of the spices and the heat from the chili just seem to sooth the soul.

This curry is quickly made even though the depth of flavours make it seem that it has cooked for hours. The added bonus is that Indian curries seem to benefit from a little age, so making it in advance or making extra to get you through the rainy weeks is well worth it!

This particular curry is vegetarian, and you do not miss the meat at all when you bite into the creamy Indian cheese (paneer). Heavy on taste, this Indian curry is a must have for those cold winter nights. Eat it over rice, with warm naan bread (or both!). I also served this with some Indian lentils.

Dan Dan Noodles (Noodles in Spicy Peanut Sauce)

One night, I went for dinner at a place in Vancouver that makes handmade noodles called Peaceful Restaurant. Let me tell you, the food was fantastic. So tasty and exactly what I wanted. 

However, there was one small issue. It was packed. And I mean packed, line up out the door kind of packed. So packed in fact, that when we were ordering, the waitress asked us if we would want anything else because they only allow you to order once. Basically what she was saying is to order, eat and leave because there were other people to feed.

Despite the rushed experience, the food was delicious. Especially one of the dishes called Dan Dan Noodles. It was basically ground beef in a spicy peanut sauce tossed with homemade noodles. After finishing the noodles, we practically lifted up the bowl and drank and sauce it was so good. So, from that moment, I decided I had to recreate it.

Rice with Merguez Sausages & Veggies

People always ask me how I decide what to make. And to be honest, it really depends.

Sometimes I get inspired in the grocery store or market, buy a whole bunch of stuff and then make up combinations on the fly depending on what I bought and what's left in my kitchen as the week goes on.

Other times, I read a book or see a recipe and that inspires me to go shop for specific ingredients (and of course, during that trip, I usually pick up lots of other stuff which I will find ways to use throughout the week).

There are times when I might just start to crave a specific taste or texture, often some form of comfort food, and try to replicate that nostalgic feeling.

And there are times when I just get stuck in a rut and keep making the same thing over and over and over.

But the other day, I asked my husband what he would like to eat. He often lets me know what he feels like or makes mention of a favorite dish, and I try to accommodate it into my crazy "to make" cooking/baking list" but it is very rare that I come right out and ask him point blank. But and did. And one of the things he mentioned was sausages with rice and tomato cooked together like his mom makes. Of course. It has to be like his mom's. And of course, I know that I can never come close to replicating his mom's cooking.  But, I thought I would give it a shot from my memory of this dish.

Spicy Sausage Linguine with Bell Peppers, Onions & Tomatoes

My apologies for my absence everyone, but as some of you already know, I have just moved back to Canada after many years abroad. It has been really nice to get closer to family and friends, but moving has its downsides also. In my case, living in hotels has to be my least favorite part. Many people I meet are envious of the hotel life, however, I have to say, it is not as grand as it sounds. Living in a hotel room means no kitchen, which means no cooking.  When hunger pangs strike, you either need to reach for the half eaten box of shreddies on the table or the few remaining digestive cookies or pretzels from the day before. Or you need to call room service. And then wait....

And it's not only the waiting. It's also the fact that no matter how interesting and delicious a room service menu is, it just lacks variety. It is not really designed for people who stay in a hotel for a long period of time. After a couple meals, I started to repeat dishes done before. Yes, I could always ask for some kind of "self-modified" menu item, but to be honest, no ones wants to be the guest that inspires the order taker to curse and swear when he or she gets off the phone.

So, today, I was super happy that having found a suitable apartment and temporarily equipping the kitchen with the necessary supplies (we are waiting for our actual shipment with all of our furnishings and kitchen supplies to arrive from the middle east), I was able to cook our first meal in our new apartment. Yes, I didn't have all the herbs and spices I would usually have. And yes, I improvised. But it tasted great. And the best part is that it was homemade.

Spicy Sausage Linguine with Bell Peppers, Onions & Tomatoes

Serves 4

4 Mild Italian Sausages, cut into 1cm slices

4 cloves Garlic, minced

1 Medium Onion, diced

1 Large Yellow Pepper, cut into slices

2 Small Red Chilis, seeded and chopped

2 cans Diced Tomatoes (14 ounces each)

Salt and Pepper

500 grams Whole Wheat Linguine

Cook the linguine in boiling, salted water for 2 minutes less than instructed on the packagee (the pasta will be a little hard to the bite). Drain and set aside.

In a large pan over medium to high heat, cook to sausage pieces until browned. Drain about 3/4 of the sausage drippings from the pan. Then add the minced garlic, onions, yellow pepper, and chilies. Cook until the onions and peppers start to soften, about 3-4 minutes. Stir in the diced tomatoes, a generous pinch of salt and pepper, and cook for 2-3 minutes.

Add the drained pasta into the sauce pan and toss. Reduce the heat to medium-low, cover, and let the pasta cook the rest of the way in the sauce. This will take about 2-3 minutes. Remove the cover and taste. The pasta should be al dente and the sauce should have thickened.  Garnish if desired with fresh cracked pepper and parmesan cheese.

Thai Chicken and Coconut Soup (Tom Kha Gai)

I love Thai food. But in Damascus, good Thai, let alone Asian food, is hard to come by. However, with the arrival of a few new modern supermarkets, we are now able to find ethnic food ingredients that are not available in the local market. Oyster sauce, hoisin, sweet chili, and coconut milk are now readily available to satisfy any craving that a restaurant in Damascus simply cannot.

In this case, I craved the creamy, spicy broth of Thai Tom Kha Gai. However, I didn’t add the oyster mushrooms since mushrooms are one of the few things my husband doesn’t eat. Something about getting sick as a kid on mushrooms or something like that. I personally think if he didn’t know they were there, he would eat them and all would be fine.

Anyway, I left the mushrooms in the recipe so you can make it as is..... unless of course, your company doesn't like mushrooms as well!

Thai Chicken and Coconut Soup

(Tom Kha Gai)

Serves 2 generously as a meal

1 can (14 oz) Coconut Milk

2 cups Chicken Broth

6 slices Fresh Ginger (about 1/2 cm thick each)

1 stick Fresh Lemongrass (cut into 1 inch pieces) or 2 tbsp Chopped Lemongrass

400 grams Skinless, Boneless Chicken Breast or Thigh, cut into bite sized slices

1 cup Oyster Mushrooms, cut into pieces

1 tbsp Fresh Lime Juice

1 tbsp Fish Sauce

1 tsp Sugar

11/2 tsp Dried Red Chili Flakes (for medium spicy soup)

Fresh Cilantro Leaves for garnish

In a saucepan over high heat, combine coconut milk, chicken broth, ginger and lemongrass and bring to a boil. Then reduce to a simmer.

Add the chicken, oyster mushrooms, lime juice, fish sauce, sugar, and chili flakes. Simmer for about 5 minutes, until chicken is just cooked. Ladle into serving dishes and garnish with fresh cilantro.

Chicken Curry with Basil and Coconut

I felt like having a curry. Not a burn your mouth kind of curry, but a rich, flavorful, heart warming kind of curry. Oh, and I didn't feel like going shopping for ingredients. So it needed to use stuff I had kicking around.

Luckily for me, I had a great combo of ingredients on hand, including coconut milk, fresh basil and chilis on the balcony, chicken legs, spices and some veggies.

So, I made this delicious curry sauce that is perfectly spiced, but not spicy. The coconut milk adds richness, the basil keeps it fresh, and the vegetables make this a well balanced meal.

As for the chicken, you could use chicken breasts, bone-in thighs, or even all drumsticks if you want. It is completely your preference. Me personally? I prefer dark meat and meat on the bone, but since I also cook for others, I like to use a combination of boneless thighs and full bone-in drumsticks.

Anyway, the resulting curry was amazing, and took practically no time at all to cook. This would be a great meal for a week night or for entertaining!

Chicken Curry with Basil and Coconut

Adapted from recipe at http://simplyrecipes.com/recipes/basil_chicken_in_coconut_curry_sauce/

Serves 4

Spice Mix (combine all in a small bowl)

1/2 tsp Salt

1/2 tsp Ground Coriander

1/2 tsp Cumin

1/2 tsp Ground Cloves

1/2 tsp Cinnamon

1/2 tsp Ground Cardamom

1/2 tsp Freshly Ground Black Pepper

1/2 tsp Chili Powder

1/4 tsp Turmeric

Other Ingredients

750 grams Chicken Legs & Thighs, skinless with bones removed from thighs

2 cups Eggplant, cubed

2 cups Zucchini, cubed

2 Medium Onions, chopped

5 Cloves Garlic, minced

1 Tbsp Ginger, finely chopped

1 Red Chili Pepper, seeded and minced

1 14-oz Can Coconut Milk

1 tbsp Fish Sauce

2 tsp Cornstarch

1/4 cup Water

1/3 cup Fresh Basil, chopped

Olive Oil

Steamed Rice for serving

Rinse the chicken and pat dry. Cut the boneless thighs into cubes and keep the drumsticks whole. Place into a bowl and toss with the spice mixture. Let sit for 30 minutes at room temperature.

In a large pan over medium high heat, cook the chicken pieces until brown. Remove the chicken from the pan and set aside.

In the same pan, add another drizzle of olive oil. Add the eggplant and zucchini and cook for a few minutes. Then add the onions, garlic, ginger and chili and cook until the onions soften.

Place the chicken back in with the vegetables, and stir in the coconut milk and the fish sauce. In a small bowl, mix the cornstarch and the water to make a slurry. Add the slurry to the chicken and vegetable mixture. Bring up to a boil, lower to a simmer, cover, and let cook for about 10 minutes. After 10 minutes, stir in the basil. Cook for a few more minutes, then serve over steamed rice.

Chili con Carne: One Recipe, Endless Possibilities

I love chili. It’s hearty and comforting, and the spice provides that much needed warmth. Today we are making chili that you can use for many, many future meals. You can easily make a big batch and separate it into smaller portions for freezing. Because you can serve it so many ways, it never feels like the same boring meal over and over.



There are lots of ways to eat chili. Just by itself, with some condiments on top (crème fraiche or sour cream, chives, grated cheese), over rice, with crispy corn chips, layered in pasta (like lasagna)… the possibilities are endless!

Today, we are making chili and serving it up with nachos. If you want to make it healthier, you can use ground chicken instead, but I really prefer the taste and weight of beef.

Chili con Carne
Makes about 3 cups

1 tbsp Vegetable Oil
3 Cloves Garlic, minced
1 Onion, diced
1 Chili, red or green, very finely chopped (do not omit this chili. If you don’t want your chili too spicy, reduce the chili powder)
250 grams Lean Ground Beef
1 tbsp Chili Powder
1 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1 Bay Leaf
¼ cup Cilantro, chopped
3 tbsp Tomato Paste
500 ml Stock (beef is best, but any will do)
1 can Kidney Beans, drained and rinsed
Salt
Fresh Ground Black Pepper

In a large saucepan over medium high heat, add oil, garlic, onions, and chili and cook until then start to soften (about 2 minutes). Add the ground beef, breaking it up with your hands or a spatula. Add the chili, cumin, cinnamon, and bay leaf and cook the mixture until the meat is brown (about 5 minutes). Stir in the cilantro and tomato paste. Then add the stock, bring up to a boil, and reduce to simmer for about 30 minutes. Stir in the kidney beans. Season to taste.


For the Nachos

I made them healthy using Pita Chips but you could use any tortilla chips you like. I topped then with:
Pitted Black Olives
Diced Tomatoes
Sliced Green onions
Grated Cheddar Cheese
Grated Mozzarella Cheese
Finely minced Green Chilies

Even distribution of toppings is key. I prefer to lay my chips in basically one layer for this reason.

Serve with salsa, guacamole, sour cream and a side of chili.

You could put the chili on top after cooking the nachos, but I find it makes them a little too soggy for my liking. I prefer to serve it in a bowl on the side. Also, it ensures that each bite has its fair share of chili.

The Story of Momo

So maybe I forgot to tell you that I just took a short trip to India. Well, I did. And that is how this love affair with Momo started.

Who is Momo? Momo is a bite sized steamed dumpling filled with veggies or chicken and served with a spicy tomato chili sauce for dipping. Available on the street, Momo is cheap and satisfying. Maybe this is the reason I encountered Momo and can’t stop thinking about him/her/it. And I am sure that if you met Momo, you would feel the same way.

Where does Momo come from? Well, as I have come to learn, Momo is a traditional delicacy of Tibet and Nepal but has become a popular street food in Indian cities. The wrapper is made from just flour and water and it’s filled with either minced meat or veggies, flavored with onions, garlic, and sometimes even cilantro and cumin. It is steamed and served with chili sauce.

So as I mentioned, my trip to India was short. Far too short to appropriately relish in my new found relationship with Momo. So, upon my return to Dubai, I decided that I needed to take our relationship into my own hands if we would survive through this separation. I had to recreate Momo in my own home.

This is how our relationship survived the distance. I assure you, I will go back to India to visit Momo, but until then, we will have to make it work. I encourage all of you to make friends with Momo. Try this recipe and you might find yourself on the next flight to India...

Chicken Momos with Spicy Tomato Dipping Sauce 
Makes 36 Momos

For the Wrapper
500 gm Plain wheat flour

1 tbsp oil

1 cup approx Room Temperature Water

1 tsp salt

For the Filling

500 grams Chicken, minced (or any other minced meat you like)

2 Onions, diced finely

1 Inch ginger, minced

2 Green chilli, seeded and minced

4 Cloves garlic, minced

3 tbsp Soya sauce

1 tsp Black Pepper

1 tsp Salt

1+1 tbsp Oil

Chop the green chillies, onions, garlic and ginger. Heat 1 tbsp of oil and fry onions, garlic, ginger and chilis until the onions are translucent. Add the chicken and cook until just cooked. Add soya sauce and black pepper to it and mix well, set aside.

Roll the dough into a log, and cut off slices of dough. Roll the dough out to make rounds abut 10 cm wide. Put 1 spoonful of the chicken filling in the middle. Pinch all edges in to the centre to make a small bun shape. Alternatively, fold over to form a crescent shape. Pinch edges together well to make sure the Momos are well sealed. (At this point, you can freeze the momos until you are ready to enjoy!)

Steam for about 15 minutes from fresh or 20-25 minutes from frozen.

Serve hot with Spicy Tomato Sauce.

Spicy Tomato Dipping Sauce

Makes about 2 cups of sauce

1 can whole tomatoes (14 ounces )

3- 4 green chillies

2 tsp dried red chili flakes

1 tsp rock salt

Mince the green chillies. Then place them in a mortar and grind with the rock salt until it is like a paste. Crush the tomatoes and add to mortar with chilis. Mix well and let sit for a few hours.

Combine flour, oil and salt in a bowl, mix well. Add enough water to make it a soft dough. Cover and set aside

Does it have to be HOT??? .... Take Three: Thai Kao Soi Curry

This was the first dish I ate after arriving in Chiang Mai in northern Thailand. I already had great expectations for this dish, having read it in every travel guide and on every food list prior to my arrival. Then, there it was... listed on the menu as Famous Chiang Mai Curry Noodles with Chicken. I had to try it. Mildly spicy, creamy, rich…since that moment, I have been dreaming of recreating this dish at home! So here is my version. Don’t be intimidated by all the ingredients. I assure you, it’s an effortless and crowd pleasing dish!

Kao Soi - Chiang Mai Style Curry Noodles

Makes 4 Servings

Drizzle of Vegetable oil

3 Cloves of Garlic, minced

3 Tbsp Thai Red Curry Paste (found in the grocery store)

500 grams of Boneless Chicken or 750 grams with bones (I prefer thighs because of the softer texture and more moist end product)

2 cups Chicken Stock (I like to use low sodium if available)

1 can (14 ounces) Coconut Milk, unsweetened

1/8 cup Soy Sauce

2 tsp Curry Powder

1 tsp Sugar

Juice of 1 Lime

500 grams of Fresh Egg Noodles, or any other noodles you like- cooked per manufacturer’s instructions

1/2 cup Red Onion, very thinly sliced

For Garnish:

Chopped Cilantro Leaves

Lime Wedges

Crispy Chow Mein Noodles

Heat a large pan with oil. Add chicken and brown on both sides (2 minutes). Add curry paste and garlic and toss together for a couple of minutes until the curry paste coats the chicken.

Add stock, coconut milk, soy sauce, curry powder, and sugar. Cover and let simmer until chicken is cooked (about 8 minutes). Squeeze in fresh lime juice.

Place the cooked egg noodles into the bottom of the 4 bowls and pour over the chicken and curry sauce. Serve with the thinly sliced red onions, cilantro, and crunchy noodles.

The Easy Way Out

Now, as easy as these recipes were (the Indian Fish curry in the previous post and the Kao Soi Curry), I also realize that sometimes, we don't even have time to make these! Especially if you need a quick lunch, or you arrive home late, or you just don't have enough time to grocery shop. So, I have devised a plan.... the easy way out. The throw together meal or snack when you are craving a curry but don't have the time or patience to do the full blown cooking thing.

All you have to do, is pick up a jar of Thai Red Curry Paste and/or Thai Green Curry Paste and some canned coconut milk the next time you head out to the grocery store. Then, at any given time, when you need a no fuss, satisfying dish, just add a couple of tablespoons of either of the pastes into a pan with a little oil and garlic. Add some chicken, frozen shrimp, veggies, or whatever you have around, and toss in the pan for a few minutes. Add a can of coconut milk, a little salt and pepper, and serve with noodles or rice. Yum!! Let’s eat!

Does it have to be HOT??? ..... Take Two: Indian Style Fish Curry with Yogurt

This is a really comforting, mildly spiced Indian style curry. You can adjust the hotness factor by reducing the chili powder to only 1/2 tsp. If you are really a softie, make it 1/4 tsp but just don't remove it. It adds flavor also!

For the fish, you need to use a firm white fish, like hammour, halibut, cod, or grouper. You could also use prawns for this recipe.

If you don't like fish, and you want to use chicken or beef or lamb, that's cool too.

• Chicken (thighs or cubes): you will need to cover and simmer for about 15 minutes.

• Beef or lamb (cubes), you will need to cover and simmer for at least 2 hours, until the meat is tender.

Indian Style Fish Curry with Yogurt

Makes 4 Servings

Drizzle of Vegetable Oil
2 Large Onions, chopped
2 tbsp Ginger- Garlic Paste (or 1 tbsp each minced garlic and ginger)
1 tsp Red Chili Powder (for iron mouth- up to 3 tsp; for softie- 1/4tsp)
4 tsp Coriander, ground
2 tsp Cumin, ground
1 tsp Cardamom, ground
1 tsp Tumeric, ground
¼ tsp Cloves, ground
1 tsp Garam Masala
½ cup Plain Yogurt
1 can (14 ounces) of Tomatoes, Diced
800 grams Fish, cut into cubes (or chicken, or meat...see above)
Salt and Pepper
Toasted Sliced Almonds
Chopped Cilantro Leaves

In a large pan, sautee the onion and ginger-garlic paste with the oil until the onions are soft (5-6 minutes).

Add all the spices (could it be easier?), yogurt, and tomatoes. Stir to combine, and let the mixture come up to a simmer. Cover and let cook for about 15 minutes to get the flavours to come together. At this point, if the sauce is too thick, add a little water. The sauce should coat the back of a spoon without being too thick.

Season the fish cubes with salt and pepper and add them into the simmering sauce. Cover and simmer for 4-5 minutes, until the fish is cooked.

Serve with rice, and garnish with toasted almonds and chopped cilantro. You could omit the nuts, but you would miss the nice "crunch" factor. If you are allergic to nuts, but still want the crunch, try slicing some onions really thin, then deep frying them until crispy. Yum Yum!!!