Is anyone feeling a little adventerous today? Like they might want to challenge themselves, to try something new and exciting? I love Indian Food, it has wonderful textures and flavors, and the smell of spices is just intoxicating. It's definitely outside my cooking comfort zone, and some of the ingredients (ok, a lot of them) are a bit difficult to find. So I found what I could and then improvised the rest, combining several curry recipes, and just making some stuff up as I went along. Still not adventurous enough for you? Let's through is some fish, and even though I love fish, it defenitely has a reputation for being one of the "scarier" proteins. The results of this experiment left me feeling like a mad scientist, in the best possible way, and the results were absolutely delicious. Delicate poached fish, infused with the wonderful spices of India, and in a lovely rich sauce, with just a hint of coconut and sweetness. So be a little adventerous and enjoy!
Cheater's Fish Curry:
1 tbsp extra vigrin coconut oil
1 bell pepper
2 cups of low sodium chicken stock, divided
1/4 cup plus 2 tbsp of evaporated milk
1 1/4 tsp of curry powder
1/2 tsp chili powder
1/2 tsp of salt
1/2 tsp corriander
1/2 tsp garam masala
1 tbsp of brown sugar
1 lb of tilapia
1 tbsp of corn starch
In a large skillet over medium-high heat, melt the coconut oil. Thinly slice shallots, onions, and jalapeno and add to hot skillet. Cook, stirring occasionally until shallots and onions soften and start to brown, about 6 minutes. Slice zucchini and bell pepper and add to pan, lower heat to medium and cook until pepper begins to soften, about 3 minutes. Chop and add tomato. Add 1 cup of stock and 1/4 cup of evaporated milk. Add the spices and sugar, stir to combine. Bring to a boil and reduce to a simmer. Season fish with salt and chop into 1 inch pieces, and add to the skillet. Cook, stirring frequently until the fish is opaque, about 5 minutes. In the meantime, whisk the cornstarch, remaining stock, and remaining evaporated milk together in a bowl. When the fish is cooked through, whisk in the stock mixture, and stir until the sauce thickens, about 1 minute. Adjust seasonings to taste and serve over rice. Enjoy.