喀拉拉风格与柠檬鱼咖喱米饭

我在危险的地面。我承认,这马上。配方我要给你是,据称,来自喀拉拉邦和我曾经去过那里吗?好吧,我的梦想。我的理由是,这种食物是我的梦想。但即使我去过印度,我也不会做任何面无表情的申领随后配方的真实性。一个总是说实话,我永远不会广泛的兴趣除了一个贪婪的女孩:我永远不可能是喀拉拉风格。但是我吃的喀拉拉风格的食物,煮熟的人实际上来自那里,是一个完整的食谱迷,有标题口水在自己舒适的家中。我喜欢的食物来自这一地区。它是这样一个精致的美食,在最好的意义:香料巧妙地用于生产粮食,芳香而不是cough-inducingly热; the scents of coconut, lime, cilantro, pervade rather than invade. This tamarind-tangy curry, the fragrant lemoniness of the rice, make for a perfect dinner on a hot night; light enough not to knock you out, but spiced enough to prompt a heat-drowsy appetite. And it is such gloriously easy food to make. In summer, particularly, that counts. You can easily use any fish, chopped into meaty chunks for the curry itself (I’ve even gone hideously inappropriately for salmon in my time), though I tend to use what-ever firm white fish I can lay my hands on; or just replace the fish with juicy, peeled uncooked shrimp. I’ve given a choice of amount for the tamarind paste: go by taste; it’s up to you how evocatively pungent you want this. I happen to have a sour, rather than a sweet tooth, and this is where I indulge it. And I always keep a bottle of fish bouillon concentrate in the house (which I buy from the supermarket, along with the tamarind paste), but you could crumble in half a fish stock cube if you prefer.

成本温和的

总时间在30分钟

提前做配方是的

一锅饭是的

场合随意的晚宴

食谱当然主菜

餐晚餐

情绪喜欢冒险的

味道和质地扑鼻,奶油馅饼