Jun. 28, 2021
Cooking In Season
Salad Meals to Beat the Heat
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
The delicious coconut seafood curry from Southern India will wow you with its lip-smacking flavour and luscious mouthfeel.
I present to you this, my favourite Indian curry: South Indian Coconut Seafood Curry. Fragrant, flavourful, and distinctive, this curry brings me back to the absolutely delicious food I enjoyed in the South of India, whose incomparable cuisine is one of my favourites. The spice combinations, ingredients and cooking techniques of South India are different than what you may have been exposed to when eating Indian food in North America, but it is well worth seeking out.
In highlighting the cuisines of many cultures, I hope to promote inclusion, understanding, and celebration. Food is political; food is history – both personal and global; food is for many of us, the gateway to learning about another culture. Hopefully, it does not stop with just the food. As a first step, I urge you to find a copy of the amazing cookbook A Taste of India, by Madhur Jaffrey. It is a loving tribute to the various states, languages, and food cultures of India, and a collection of superb recipes. Most of my early learning about Indian food (after my early childhood in an Indo-Canadian neighbourhood, and my travels to the subcontinent) come from her book.
Last week, I posted a South Indian Spice Mix (inspired by my time in South India and my desire to replicate its glorious cuisine) as a precursor to this amazing South Indian Coconut Seafood Curry. I hope you made it already, because you are that much closer to making this wonderful recipe.
Now is the time to make South Indian Coconut Seafood Curry. The local spot prawn and side stripe shrimp season is upon us and I think there is no better way to enjoy that sweet delicious seafood than in this sauce, whose spicing beautifully enhances the enjoyment of prawns and white fish.
This recipe is easily made in stages: the spice mix can be made several weeks in advance; the curry sauce can be made several days in advance; the dish itself takes very little time to cook. I always make sure to have a batch of Banana Ginger Chutney made to enjoy with this curry – it is a perfect pairing.
A fragrant and delicious curry, this brings me right back to coastal southern India and its distinctive cuisine. If you have already made the South Indian Spice Mix, this recipe is quick to throw together. Try it during local spot prawn or halibut season!
Note ~ in this batch, I used 1 lb of side stripe shrimp and 1 lb of halibut
Jun. 28, 2021
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
Oct. 25, 2020
Quince have a wonderful flavour, but an almost impossibly hard texture. Read on for a quick kitchen tip that makes quince easy to peel and cut!
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Notifications
I love south Indian dishes a lot and was searching for some new recipes to try. Finally, I came across this post of yours and I enjoyed reading this beautiful post. I will surely try making this recipe thankyou so much for sharing.
Thank you! And you are welcome. I hope you love the recipe.
I have made this several times now. Always delicious.
I use just 1 jalapeño (half of one isn’t quite enough) because I’m a wimp when it come to heat in food. I also use ghee for the oil which seems to add a lovely dimension, and I use water from boiling the prawn shells for added flavour. I only use half the salt and that’s plenty, especially if you use the prawn water and they were frozen on the boat in sea water.
Overall a great recipe that is perfect as written (I recommend the spice mixture too) and very adaptable.
Thank you so much!