March 31

Rather Spicy Food

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• Quick Thai Fish Curry [View Recipe]

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  Ingredients

  • 1 pound fish (defrosted in fridge overnight)
  • 1 large tomato
  • salt & pepper
  • .75 cup simmer sauce
  • .25 cup water
  • 1 lime
  • cilantro (cleaned and chopped)

  Instructions

  We start by chopping the tomato and placing the pieces on a plate. We season with salt and pepper and set aside.

  We combine the simmer sauce and water in a pan that is large enough to hold the fish fillets in one layer. We lay in the fish, partially covered, and bring it to a boil over medium heat. This takes about 5 minutes.

  We uncover, flip the fillets, and cook for a few more minutes, uncovered, over medium-low heat until the fish is just cooked through.

  We cut one half of the lime into slices for garnish and squeeze the rest over the fish. We serve the fish with a good amount of the sauce and sprinkle with the reserved tomato and chopped cilantro.

• Roasted Curried Cauliflower with Mustard Seeds [View Recipe]

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  Ingredients

  • 1 head cauliflower
  • 1 tablespoon oil
  • .5 teaspoon mustard seeds
  • .25 teaspoon curry powder
  • .5 inch piece ginger
  • salt & pepper
  • cilantro (cleaned and chopped)

  Instructions

  We preheat oven to <temp val="425"/> and cover a sheet pan with foil for easy cleanup. We rinse our cauliflower and place it on our cutting board.

  In a 1-cup glass measuring cup we combine the oil, curry powder, and mustard seeds. We cover with plastic wrap and heat in microwave for 30 seconds. We want to warm the oil and have the curry powder's and seeds' permeation in the oil just started.

  We peel our piece of ginger with a knife and, using the microplane, grate it directly into the measuring cup. This yields about a teaspoon of ginger.

  We cut our cauliflower into florets, yielding 3½ cups. We put these in a bowl and toss with the flavored oil. The mixture is thick but we mix as best we can. We spread the cauliflower on the sheet pan and sprinkle with salt and pepper.

  We roast in the oven for 10 minutes, stir with tongs, and then continue to cook for another 10-15 minutes until the cauliflower is tender, crispy, and nicely caramelized.

  We serve sprinkled with cilantro.