Fish and Shrimp Coconut Red Curry

Winter weekends are made for curry...the kind that fills the house with anticipation of a delicious meal.

This is a Thai red curry dish that takes no time to make and tastes like it took forever to get all the flavours together.

Any white fish or salmon filet is great for this curry, a portion for 2 or 3 max.  I always add a few large shrimp for variety, fun and heft.

Pick the veg you would like to add to the curry.  I love broccolini, snow peas, shaved carrots, corn niblets etc. If you add broccoli, you may want to steam for a few minutes before adding to the curry pot.

Here's the drill, prepare the following in advance of starting to cook:
For the Coconut red curry sauce
2 tbsp of red curry paste (MAESRI brand great, find it in the Asian markets)
1 can of coconut milk
1 1/2 tbsp of fresh grated ginger
1 large onion, or a few shallots, diced

In a bit of canola oil, saute the onion and pepper until all is golden
Add the ginger and cook for a minute or so.  Then add the curry paste and coconut milk
Bring to a boil and then lower the heat and let simmer

Add the fish to poach in the sauce, cover the pot and turn the fish after a couple of minutes. This can sit for a while on low, uncovered is fine, the sauce will thicken a bit.  While simmering, add the veg on top of the curry and let steam.  This dish will cook quickly.

Serve with scented basmati rice, I rinse basmati rice and cook 1 part rice to 1.5 parts water. Add a bit of oil, pinch of salt, ground pepper and a bay leaf or cardamom pods to the rice while it cooks.  Takes 10-12 minutes.

Serve the pot on the table, garnish with fresh thai basil or coriander and some diagonally sliced scallions. This is really a fast and yummy supper.  Enjoy!

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Cheater's North African Scented Couscous

What to make for dinner again?? CHEAT! Think of warm, sweet and hot spicy flavours that are a cinch to put together. North African sensual flavours...cinammon, tumeric, raisins, harissa etc. YUM. Make a quickie couscous...and enough for leftovers.

The liquid will steam the sauteed couscous. It's 1 cup of couscous to 2 cups of zumi ratio.  One cup of couscous makes enough for 4-6 people. Scale to size.

"ZUMI"- get a fabulous broth going in a small pot by adding lots of paprika, turmeric, just a hint of cinnamon and nutmeg, (too much will overpower but a pinch is glorious) Harissa sauce or any hot sauce is a must, spiciness to taste, bit of salt. Bring to a boil.  The zumi is the key!

In the meantime...

In canola or olive oil, saute 1 large diced onion, sweet red pepper if you have it, and a big handful of raisins until all is golden. Add any veggies you may have on hand, carrots, and root veggies go very well. Actually, even frozen mixed vegetables are the bomb!  Take pan off the heat. Add dry couscous and make sure it is coated with the oil.  Add the hot zumi to this mixture and cover to steam for about 10 minutes. Be careful, the liquid can splatter so add slowly.

Garnish with lots of fresh parsley, coriander, mint if you have some, chopped scallions and nuts.  Use toasted cashews, almonds or pistachios, these are the best. Add a great crunch and goes so well with the freshness of the herbs.

Serve with Merguez sausages, Chicken, lamb or...even fish. Top with some Greek yogurt for an added deliciousness!

Fast, easy and everyone will beg for more...all you did was cheat!

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