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Shrimp with Garlic and Turmeric

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1 1/2 teaspoons coarse kosher or sea salt
1 teaspoon ground turmeric
6 medium-size cloves garlic, finely chopped
1 pound boneless, skinless salmon fillet
2 tablespoons canola oil
1/2 cup unsweetened coconut milk
1/2 teaspoon black peppercorns, coarsely crushed
2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)

1. Mix the salt, turmeric, and garlic together in a small bowl. Sprinkle this rub over the top of the salmon fillet, and rub it in. Refrigerate the fish, covered, for at least 30 minutes or as long as overnight, to allow the flavors to permeate the flesh.

2. Heat the oil in a large skillet over medium heat. Add the salmon, spice-covered side down, and sear it for about 2 minutes (this will brown the fish and the garlic in the rub, and also cook the turmeric). Turn the fillet over and sear the underside until browned, about 2 minutes.

3. Measure out the coconut milk in a measuring cup, and add the peppercorns and the chiles. Lift the fillet with a spatula and tilt the skillet slightly to allow the spiced coconut milk to run under it and release the browned bits of garlic, spice, and fish. Reduce the heat to medium-low, cover the skillet, and braise the salmon, spooning the sauce over it occasionally, until the flesh is barely starting to flake, 3 to 5 minutes.

4. Transfer the fish to a platter, pour the curry over it, and serve.

Tips: Shrimp or scallops make an excellent alternative to the salmon, as does any firm-fleshed fish like cod, bass, or catfish. Farm-raised tilapia is also a palatable option.

The Two sources of heat in this curry, chiles and peppercorns, should not deter you from trying this recipe – they exude a hushed presence in the unsweetened coconut milk. The fresh chiles are slit open to reveal the vein that harbors the potent capsaicin, but since they are not chopped, they will generate less heat.

Source: bigflavorstinykitchen.com

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Meal

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
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Meal

Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
  3. Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
  4. On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Meal

Black Glutinous Rice Porridge

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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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