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
|
|||||
|
|
||||
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.
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
⅙ 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.
