South Indian Fare With a Touch of Fusion
We had fish left over from our Japanese Dynamite, so I decided to make something Indian to change the pace. We also had some of the Japanese rice leftover, so we used that too.
First (top), we had South Indian Sambar, which is a spicy soup, based upon yellow lentils (toor dal) and tamarind paste, with a variety of spices. You can put just about any vegetables in as you wish, so we put in carrots, green beans, okra, and New Mexico green chilis.
Next (right), I made some of my mushroom mutter makhani, which consists of peas, diced tomatoes, and quartered crimini mushrooms, in a sauce, consisting of: tomatoes, onions, garlic, ginger, chopped cashew nuts, cumin, chili powder, coriander powder, turmeric, fresh cream, fenugreek leaves, garam masala (special spice mixture), and sugar. This is all garnished with fresh cilantro.
Finally (left), I made coconut curry fish, consisting of our leftover grouper, Chilean sea bass, Scottish salmon, and ahi tuna, in a sauce, consisting of: ginger, garlic, diced tomato, garam masala, chili powder, black pepper, salt, coconut milk, and New Mexico chilis.
Enjoy,
Rich P