Curry was the first food to open my mind to spice and heat, and remains a perpetual favorite. One of my ten curries was made by Neil, a very kind and talented Nepalese cook who used to work at Ambrosia Indian Bistro on Cannery Row. I think I got pretty close to the recipe this weekend, with some experimentation:<\/p>\n\n\n\n
Make Fish Curry:<\/strong><\/p>\n\n\n\n Aromatics – Fry the following on medium high heat:<\/p>\n\n\n\n Ginger, 1-2 inches, minced<\/p>\n\n\n\n Massaman curry paste, 1 generous tbsp<\/p>\n\n\n\n Black bean garlic sauce, 1 tsp<\/p>\n\n\n\n Mustard seeds<\/p>\n\n\n\n Coriander seeds<\/p>\n\n\n\n Onions, 2 medium chopped<\/p>\n\n\n\n Garlic, 1 head minced and added at the end<\/p>\n\n\n\n Sauce – Once ingredients are browned, start adding liquids:<\/p>\n\n\n\n Tomato puree, 1 large can<\/p>\n\n\n\n Coconut milk, 1 can<\/p>\n\n\n\n Fish sauce<\/p>\n\n\n\n Butter beans, 1 can<\/p>\n\n\n\n Fish – 1-2 lbs of white fleshed species such as rockfish, mahi, etc.<\/p>\n\n\n\n Add fish at end and cook for a few minutes. Make sure to only cook fish just long enough and no longer.<\/p>\n\n\n\n I’m going to mess around more with Indian food, so now it’s time to find a good local market and stock up on spices!<\/p>\n","protected":false},"excerpt":{"rendered":" Curry was the first food to open my mind to spice and heat, and remains a perpetual favorite. One of my ten curries was made by Neil, a very kind and talented Nepalese cook who used to work at Ambrosia Indian Bistro on Cannery Row. I think I got pretty close to the recipe this … Continue reading