• Recipes

    Green Curry Sauce for Fish

    This is an easy solution to your weeknight supper problem. If you have this sauce on hand in your freezer  you can have dinner on the table in minutes.

    Defrost sauce in cold water and then just slip in your fish and dinner is done.

    Green Fish Curry tasting at Fisherfolk at the Fairmount Park Farmer’s Market 
    • 4 Fish filet
    • 1 Onion, peeled, roughly chopped
    • 1 Jalapeno, seeds removed
    • 1 clove Garlic, peeled 
    • ¼ cup Cashews, Dry Roastd, Unsalted
    • ½ teaspoon Fennel Seed
    • 2 tablespoons Coconut
    • ¼ teaspoon Coriander, ground
    • ¼ teaspoon Cumin, ground 
    • ¼ teaspoon Turmeric
    • ¼ teaspoon Salt
    •  cup Water (to keep onions from sticking) 
    • ¾ cup Cream, Heavy, Whipping
    • 3 tablespoons Cilantro 
    • 2 tablespoons Lime Juice (or more)
    1.In a food processor add onion, chili, garlic, cashew nuts, fennel seeds and coconut.
     2. .Heat the oil in a frying pan add the paste. Fry paste until onions begin to brown. If onions stick to the bottom add a little water. Stir in the ground coriander, cumin, turmeric and salt. Add the cream and reduce to desired consistency. Finish with the fresh coriander and simmer for 5 minutes. Add lime juice and adjust seasoning.  Add the fish and gently stir in till fish is cooked.
  • Offerings

    My bowl runneth over

    Cherry Picking today with Not Far From The Tree. We picked 55 lbs of cherries from a private tree. One third goes to the home owner, one third to a local charity and one third divided amongst the pickers. What to make? Candied Cherry and Bacon Chocolate Chip Ice Cream? Cherry Clafoutis? Cherry Cabernet Jelly? or you suggest something.

  • Recipes

    Assamese Marinade

    Did you try a sample at the  Fisherfolk  booth at the Fairmount Park Farmer’s Market? Well, here’s the recipe. 

                ½ cup Lime Juice

                1 tablespoons Salt

                1 tablespoons Chiles

                2 teaspoons Fenugreek Seed

                1 teaspoon Cumin, ground

                2 teaspoons Coriander, ground

                cup Ginger Root

                8 cloves Garlic

                2 tablespoons Vinegar, Cider

                ¼ cup Oil

    In a spice grinder mix together fenugreek, cumin, coriander and chiles and run till fenugreek is ground. Move mixture to a bowl and add lime juice, salt, minced ginger, garlic, vinegar and oil.

    Marinate fish 10 to 20 minutes, Chicken and Pork can be marinated up to 4 hours.