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Anonymous
Sooo, about the fish. I used to be a cook (part of the weight issue right there) so I do things waaay too much by taste and less by measure. Take a couple bunches of cilantro, strip off the leaves, discard the stems, run em through a food processor with a little water, just enough so that they blend, until they are mostly paste-like. Add that to a can of coconut milk in a pot on the stove, over med-low heat. Add some mango puree(I actually use a mango chilli sauce I buy at the Pakistani grocery), enough so that you can taste it. Toss in some sugar to taste, should be a little sweet, helps cut the spicy taste, but you might not even need sugar at all, salt to taste, maybe a little chicken bullion powder in the place of some salt. Toss in a bit of curry powder (however much you like, if you aren't sure, use less than you'd think. Maybe a half tablespoon, can add more if you like) That's it for the sauce, let it start heating and simmering. As for the rice, I use rooster brand, in a steamer, about twice as much water as rice. For the fish, spray some PAM on a baking sheet, add fish, a little salt and pepper, and whack er in the oven at 375-400 till it's done (ie: flakes apart when pulled at with a fork/flipper) Careful not to over-do it however. Now then, put rice on plate, put fish on rice, put sauce on everything. Also like to garnish with some chopped pistachios.
Sorry if it doesn't turn out exactly right, I might actually have to start measuring and writing this stuff down some day.
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