rockfish curry

It was a dark and stormy night last night. Here’s what we had for dinner: a rather ugly yellow plateful, true, but very delicious. Following a recipe from 660 curries, I coated rockfish fillets with turmeric, fried them in panch phoran spices (fenugreek, fennel, nigella, cumin, mustard seed), then simmered them with plain yogurt and red onion. This all went over steamed basmati rice and some simple sauteed cabbage with a few spices. The fish had a wonderful fragrance, and all the whole spices exploded in our mouths as we ate. We drank some Chinook Semillon that we had left over from the previous night, then sat by the fire and listened to the rain hammer against the windows.


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