Cooking with Andy
fish curry and rice
This is the enticing intro photo:
I like to cook. I like to bake. It’s this side creative outlet that I can either enjoy on my own or I can share with others. If it’s just me it is most likely simple. Last night it was Ramen, Kale and Kimchee. If it’s for friends, I will do my best to channel my thinking to their likes and dislikes to create something that will hopefully make them quite happy and maybe even boggle their mind.
You may have caught a glimpse of the polenta party. That was a success. I have also done a few pasta parties in the last few months. The process of rolling out pasta is very therapeutic.
And baking! Yes! Bread and cookies are really my speciality. I do make a pretty mean pie with super flaky crust too. Ever have a honeynut squash pie from scratch? oh yeah.
Tonight on the way home I remembered I had some cauliflower in the fridge and cheap ass frozen fish in the freezer (CAFF). Time for a fish curry!
Start the rice on the stovetop.
Cut up some onion and carrot. Toss the onion in the hot oiled pan. When slightly transluscent add a bunch of curry seasoning… let it BLOOM. Add the carrot add more curry seasoning… let it BLOOM. Add a little water, cover let the carrot soften.
Add the cauliflower and more curry seasoning… let it bloom. Yes… don’t be shy with the curry!
On the side the fish is defrosting. I was a little worried when I got this fish at GrossOut, but it looks pretty darned good. I am lemonless today though. Too bad for me.
When the cauliflower is mostly cooked turn down the heat and make two pretty little piles to put the fish on top of. They’re like litte steaming nests! Add some more curry to the fish!
Then cover and let it steam away slowly for a few minutes. Do be do. I really like this method because it keeps the fish off the hot pan surface - cooking gently and making cleaning a breeze!
Uhm, yeah. Done. Eat it. If I’d had guests over I’d have made some homemade naan… but it’s just me. Naa’n today!
Half today! Half tomorrow!