Curry. Curry.

I didn’t ‘discover’ Indian food until 10 years ago, give or take. I don’t know why that is. It was not mainstream in Panama, even though we have a huge Indian presence there. A friend invited me to lunch at a local restaurant a decade ago and I fell in love. It would be a few years before I tried my hand at recreating Indian dishes.

These days my pantry is always stocked with spices and sauces commonly used in this cuisine. I have to admit I have a soft spot for curries, but I do love it all. It is all so flavorful and delicate.

Anyway, here’s my rendition of a green curry. Hubby prefers to have a crust on his fish, so I fried the fillets and added shrimp to the curry sauce. I hope you’ll try it.

Shrimp & Fish in Coconut Green Curry

2 fish fillets (your favorite fish)
1/2 lb shrimp, peeled & deveined
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cp panko crumbs
1 egg white
2 tbsp oil
1 medium onion, diced
2 cloves garlic, crushed
1/4 cp cilantro stems, diced
1/2 cp cilantro leaves, chopped
2 tbsp garlic, crushed
1 serrano pepper, finely diced
1/4 cp Thai basil, chopped
1 cp coconut milk
1 cp chicken broth
2-3 tbsps green curry paste
Oil for frying


Put the fish and shrimp in a bowl, add the salt and pepper make sure to disperse it well. Set aside.

Heat a medium skillet over medium-high temperature, add the 2 tbsps of oil. Once the  oil is hot, add the onions and cook until they begin to turn clear. Add the garlic, serrano and cilantro stems. After a few minutes, add the cilantro leaves and basil.

Mix in the curry paste, coconut milk and broth, allow it to come to a boil, then reduce the heat. Simmer for about 10-15 minutes, it will thicken slightly. Add the shrimp and keep stirring to coat them all. After 3-4 minutes, turn off the heat and cover it with a tight-fitting lid. In the meantime, get started on the fish.

Heat up enough oil to fry the fish in another skillet. Beat the egg white in a bowl, dip the fillets in the egg. Then dredge them in the panko crumbs and slowly drop them into the heated oil. Fry them until both sides are golden brown. Set aside on paper towels to catch the excess oil.

Serve with jasmine rice. Place a fillet on the plate and top with the curry shrimp. Soooo good!

Cookingly yours,


Leftovers to the rescue!

I cooked a ham and ended up with quite¬†a bit of leftovers. Once we tired of having it the same way it had been conceived, I froze it and put it out of my mind. It was time for dinner and I had no clue what to do since I hadn’t pulled anything out. Then I remembered the ham and thought about making it into fried rice. Then I remembered how much I’ve been wanting¬†to try Biryani: essentially Indian fried rice.

I did a search for it and  found this recipe from Thas, I made a few changes, the first being the substitution of lamb for cooked ham. The link takes you to the original recipe, but below is what I did to it. You can substitute any leftover cooked meat for the ham.

Ham Biryani

First make the rice
3 cps Basmati Rice
3 cardamom pods
1 cinnamon stick
3 cloves
2 bay leaves
2 tbsp butter
1 tbsp vegetable oil
2 tsp salt
5 cps water

Rinse the rice, while it drains, melt the butter and oil in a medium pan, then add the cardamom, cloves, cinnamon and bay leaves and fry it a bit. Add the rice and fry it for a few minutes until the grains begin to turn white. Add the water and salt, allow it to boil and when it begins to dry, cover the pot and cook on low. Allow the rice to steam for 20 minutes or so, then fluff with a fork. Turn off the heat and set aside.

Prepare the ham – in a bowl, combine the following ingredients and set aside:
3 cps cooked ham, cubed
1 tbsp chilli powder (all I had was ancho chili, so in it went)
1/2 tsp Turmeric powder
1 tbsp Coriander powder
2 tsp Garam masala
juice of half lemon/lime

Let’s make it all happy, mmmkay?
3 tbsp butter
1 large onion, sliced
1/4 cp raisins
1/3 cp cilantro, chopped
1/3 cp white wine
2 pinches saffron strands (bloomed in 2 tbsp milk for 15 minutes)

Melt the butter in a large skillet, add the onions and cook until translucent. Add the raisins and cilantro and cook until the raisins plump. Finally, add the ham and wine, stir and cook covered over medium low heat for 5-10 minutes.

Add the rice over the ham mixture and work it in to combine all the ingredients. Once all the rice has been added, pour the saffron milk over it all. Stir, cover and lower temperature to low for 5 minutes.

aaaaaand you’re done!