We make a delicious dish in the kitchen.
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
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
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.