Stillwaters Tavern


4 – 6 oz. filets of local hog snapper, skin on

1 Tbsp. Curry Leaves

1 Tbsp. Sumac

Salt and Pepper to taste


In a small bowl, with your hand, mix and crush sumac and curry leaves together

Sprinkle both sides of the hog snapper with the mixture

Reserve in the refrigerator until ready to cook


1 # baby carrots, cleaned and blanched

1# green beans, cleaned and blanched


4 cups cooked bastmati rice


Curry sauce


2 Tbsp. Vegetable oil

1 ea. Medium Onion, sliced

1 ea. Jalapeno, deseeded, pith removed and sliced

½ Tbsp. Fresh Ginger, chopped

½ Tbsp. Fresh Garlic, chopped

pinch of salt

½ Tbsp. Chili Pepper

1 Tbsp. Curry Leaves

½ Tbsp. Turmeric

½ Tbsp. Garam Masala

1 Cup Vegetable Stock

3 Whole Tomatoes, chopped or one 28 oz. can chopped tomatoes


In a sauce pot, heat oil over medium heat

Add onions, jalapenos, ginger and garlic

Stir and heat for one minute

Season with salt

Cook, stirring frequently, until vegetables have softened, about five minutes

Add, chili pepper, curry leaves, turmeric, and garam masala

Cook and toast for 5 – 10 minutes or until fragrant, stirring frequently

Add Vegetable stock and deglaze making sure to scrape the bottom and sides of the pot.  Bring to a boil.

Add chopped tomatoes and turn the temperature to medium heat

Bring to a simmer and let reduce for 15 minutes, stirring frequently

Taste and season with salt if necessary.

If you would like sauce smoother, use a food processor to pulse until desired consistency.  

You may have to do this in batches.



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