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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.
Assamese Marinade
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