Jun. 6th, 2006 01:22 pm
Crockpot experiment
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razorjakOne 16 oz can of coconut milk
Two cans of water
three ounces of AB's curry powder(*)
One chopped red pepper
One half diced yellow onion
One half rough chop yellow onion
Four chopped carrots
Two yukon gold potatoes, chopped
Two tablespoons Sugar in the Raw
Eight ounces plain yogurt
Two cups dry brown rice
Dash of hot oil
Two perch fillets
extra pinch or three of the curry powder
fresh cracked black pepper
(*) Alton Brown's curry powder mix
6 tablespoons whole cumin seeds, toasted
6 tablespoons whole cardamom seeds, toasted
6 tablespoons whole coriander seeds, toasted
3/4 cup ground turmeric
3 tablespoon dry mustard
3 teaspoon cayenne
( -Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste. -)
Cooking it on low for two hours.
Then sprinkling the excess curry powder and cracked black pepper on the perch and placing it on top of the mix.
(Leaving for my stafff meeting)
Cooking for another three hours or so on low.
We'll see how it turns out.
EDIT - It was deeelish. Probably a bit too hot for those with a preference for milder tastes. But DAMN GOOD if I do say so myself. I think next time I will try another type of whitefish, like walleye or tilapia.
Two cans of water
three ounces of AB's curry powder(*)
One chopped red pepper
One half diced yellow onion
One half rough chop yellow onion
Four chopped carrots
Two yukon gold potatoes, chopped
Two tablespoons Sugar in the Raw
Eight ounces plain yogurt
Two cups dry brown rice
Dash of hot oil
Two perch fillets
extra pinch or three of the curry powder
fresh cracked black pepper
(*) Alton Brown's curry powder mix
6 tablespoons whole cumin seeds, toasted
6 tablespoons whole cardamom seeds, toasted
6 tablespoons whole coriander seeds, toasted
3/4 cup ground turmeric
3 tablespoon dry mustard
3 teaspoon cayenne
( -Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste. -)
Cooking it on low for two hours.
Then sprinkling the excess curry powder and cracked black pepper on the perch and placing it on top of the mix.
(Leaving for my stafff meeting)
Cooking for another three hours or so on low.
We'll see how it turns out.
EDIT - It was deeelish. Probably a bit too hot for those with a preference for milder tastes. But DAMN GOOD if I do say so myself. I think next time I will try another type of whitefish, like walleye or tilapia.
