Thursday, February 19, 2009
Indian-inspired Fish Curry
I can't really bring myself to call this dish "Indian." The spice mix is definitely the same list of ingredients, but without the work of roasting and grinding each spice. It's this process, though, that gives the cuisine it's unique character.
I learned this recently when a friend of my husband's (and now mine) offered to cook for us and teach us about the ingredients. She showed me the difference between cumin seed, cumin powder, and roasted cumin seeds, fresh ground. The difference is amazing, and the three may as well be completely different spices. So, I won't be calling this dish Indian food. I'm still learning.
I would call it very good for the level of effort it requires. I would also call it a creative way to serve cod. The Kiddo even likes it. But then, it has red peppers in it, so it's a pretty easy sell.
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.
I serve this with a variation of coconut rice, adding 1 tsp. turmeric to the rice, water and coconut milk as it cooks. The turmeric adds a nice flavor that compliments the fish and sauce. Turmeric is also intriguing for its many health benefits including anti-inflammatory and anti-cancer properties. The more I can put in what I am serving, the better.