Chicken curry and rice

Chicken Curry and Rice

A Spicy Hot delight

This is my Chicken Curry & Rice that I soon will be bring to market. I have been selling it at the local farmers markets and it seems to have caught on.

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Spanish Mackerel finished plate

Spanish Mackerel

 Spanish Mackerel with a Almond butter|Tomato sauce

 

This recipe serves 2 to 3 portions-

Ingredients

I Mackerel-about 16-18 oz. cut into steaks (roughly 5-6 pieces without head and tail or use it to make a stock)
1 tomato-cut into about 8 pieces (redial cut) Separate to slivers to use as a garnish
1 small onion (roast in oven whole skin and all)
½ a lemon-for marinate
1-2 tsp. Seafood spice blend– it is a hot spice blend so adjust accordingly you may add more if you can handle the heat.
2Tsp. butter
3Tsp. olive oil
1Tsp. almond butter
1-2tsp.sea salt or according to your taste
2 Tsp. fish stock or substitute water if you like.
2 mint leaves for garnish (optional)

Method

Marination for the Spanish Mackerel

Marination for the Spanish Mackerel. Spice blend, fresh lemon juice and seasalt

Spanish Mackerel marinating with spice blend, fresh lemon and sea-salt

Marination for the Spanish Mackerel. Spice blend, fresh lemon juice and sea-salt and place in the refrigerator

1. Marinate the pieces of mackerel by squeezing fresh lemon; add sea salt and the ¾-1 tsp. of seafood blend and place in the refrigerator of about 1 hour.

 

Preparing the sauce for the oven

Radial cut your tomatoes and with a whole onion place in the oven

2. While the fish is marinating, take the radial cut tomatoes add ¾ tsp. of salt and ¾-1 tsp. of seafood spice blend and oven roast in a 350°oven for about 45 minutes. Place the whole onion with skin and all and oven roast at the same time. Keep 2 slivers of the radial cut tomatoes for garnish. Cut into 6 cubes.
3. After you pull the tomatoes and onion from the oven, peel off the skin and discard. Take the onions and mash with the roasted tomatoes. Set a side 1 or 2 layers of the roasted onion for garnish. Slice the onions.
4. Under a low flame add about 2 Tsp. of water or fish stock and mash into a paste, preparing a nice thick pourable constancy.

 

Spanish Mackrel sauce being mashed

Remove the skin of the onion, after saving a few layers for the roasted onion for garnish combine with oven roasted tomatoes to a chunky saucy consistency and finish of with almond butter.

Spanish Mackerel frying in pan

Fry your steaks of fish in butter and olive oil

5. Finish off the sauce by adding the almond butter. Stir till all is incorporated.
6. Heat a sauté pan and add 2 Tsp. of oil and 1 Tsp. of butter and fry the fish. Cook for 1 ½ minutes to 2 minutes on each side. Basically nicely brown on each side. PLEASE DON’T OVER COOK. 2 minutes on each side should be enough.

Spanish Mackrel frying in pan with sauce

Finish off frying by adding the finished sauce.

7. Add the sauce to your fish and simmer for less than 1 minute.
8. Finish off your plate as seen in the photograph.

Serve with your choice of vegetables and rice.

 

 

Spanish Mackerel plated

Spanish Mackerel plated

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A Stir fry with wild rice and vegetables

Stir Fry

Vegetables & Wild rice

It was something I cooked up for a small party. Stir fry with wild rice and vegetables. If you are interested in the recipe leave a note or contact me, I would be more than happy to give it to you.

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Fruits with Chilly Pickle

A Deviled Haven

A Snack for my guests

Just a smear of a spicy preserve on fruits

Smeared fruits with chilly pickle

Smeared fruits with chilly pickle

I just LOVE taking care of my friends when they come over, and this time I served them with a tray of crisp fresh apples and pears, and  juicy oranges with my ‘Red Chilly pickled spread. It is a savory jam that “tastes so divine”, as my friends for England put it.

A very simple presentation with:-

Golden Delicious Apples

Green Pears

Juicy Oranges

With my Red Chilly Pickle- Some might call it a Chutney.

Whole friuts and chilly pick.e

The Red Chilly Pickle is a poor mans condiment where I come from. This was a spread I enjoyed so many times a a young girl. During the summer holidays I used to go to my grandmas home for a month when we were on vacation, at which time a woman that cooked for us used to make this. But of course with my culinary enthusiasm I added more dimention to it to preserve longer and taste much to my liking. Yet, without any chemicals or artificial colors or additive. I use spices, sea-salt, good oil and fresh red peppers. This is a spread that I also use on sandwiches besides the traditional use with curry and rice.or roti.

A great combination fruits and chilly pickle

A great combination fruits and chilly pickle

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An assortment of spices

A spread of regular spices

When (Extra)Ordinary=Extraordinary

Indian cookery uses spices in abundance, I could safely say there is no other cuisine that takes ordinary spices and turns into amazing spice blends. Spices have so many health benefits attached to it.

I took this photograph for a large banner that I displayed at a Indian show at the South Street Sea-Port, in New York City. I had so many complements on the blowup.

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