Tomato & Pea Curry (Pt. I)

I don't usually plan for left overs because it is so rare that we have any so when I had left overs of this curry, I decided to serve it differently each time until I used it all. It ended up lasting for three different meals (two for him, one for me).  There are three different ways that this curry made it's way into our meals this week.  The first, a curry with rice; the second, a sauce with seared fish; the third, made into a risotto.

Rice:

1/4c. yellow onion, chopped

2/3c. coconut milk

1c. water

1c. brown rice

1/2t. brown mustard seeds

1t. lime juice

Curry:
2 (15oz.) cans diced tomatoes in sauce
1/2c. water or chicken/vegetable stock
1/2c. yellow onion, chopped
2 cloves of garlic, minced
1t. turmeric; garam masala; curry powder
1/2t. mustard powder
1.5 c. peas

Fresh coriander for serving

-The rice will take the longest, so start by sauteing the onion in a spot of oil until it begins to color.  Add, then, the rice, mustard seeds, coconut milk, and water.  This will take 30-40 minutes to cook, covered on a low flame.
-Meanwhile, for the curry, let the onions saute in a pot with some oil, adding the garlic in just as they being to color.  Add the spices and when everything has become fragrant, add the tomatoes and liquid and simmer until the rice is finished or about 20-30 minutes.  Add the peas at the end and let them heat through. 
-Add the lime juice to the rice and season both the rice and curry to your tastes before serving.

-Serve the curry over the rice and sprinkle with the fresh coriander.

(Immediately pack up any left overs to use later, if you have any.)

Spice rubbed fish over lemon risotto with corn relish

I've always wanted to make a risotto before, and having never had a proper risotto before, I am not sure if this is what the real thing tastes like, but it sure is something to talk about!

  I decided to combine regions here and go for a Spanish-style spice rub for some mahi mahi, serve it on an Italian lemon risotto, and sprinkle over a southwestern corn relish.  There was a pleasant array of textures and tastes that all combined seamlessly to create a meal that had all of the qualities of a comfort meal (warmth, and creaminess), but with some more sophisticated, if you will, flavours. 

1lb. mahi mahi (cut into 4 fillets)

2T. coriander

1 1/2t. cumin, paprika, ginger, salt

3in. long piece of lemon peel (with out the white pith)

4 scallions, chopped

1c. arborio rice

4c. vegetable stock, or water with one vegetable bullion cube, warmed

1 can corn

1  jalapeno, seeded and chopped

2T. red onion

1T. fresh coriander, chopped

juice of half a sweet or ordinary lemon

-You will want to start the risotto first, as it takes the longest and then you can start messing with the fish when the risotto is about half done.

-Saute the scallions in a shallow, but wide pan.  When they become translucent, add the rice and let the rice become some-what translucent as well. Toss in the lemon peel and stir in a couple of ladle fulls of the hot stock.  (I have found that constant stirring isn't necessary until the very end.) Continue this until all of the stock is absorbed and the rice is no longer firm in the center, 18-20 minutes.

- Combine the spices and rub on both sides of the fish.  Place under the broiler, about 5-6 inches below and let cook on both sides until done to your tastes (about 5-8 minutes).

-For the final thing, being the Corn Relish, combine the corn, jalapeno, red onion, fresh coriander, and lemon juice.  Warm this through in a pan, (or just leave at room temperature) and serve.

I meant to have some avocado to put in with the Corn Relish, but was very disappointed to find that the avocado that I had purchased was completely rotten inside.  I really don't think that it would have been necessary, seeing that there is a nice creaminess that the risotto has to complete meal, but I do think it would have been a nice touch.  However, if I were making this relish for the purpose of a 'dip' with chips or toasted pita, then I think that I would want the avocado for the creaminess that it would lend.

If you do not care to eat fish, the risotto makes for a lovely vegetarian entree.  Of course, you don't have to use a sweet lemon, but it really was a nice change.