I am not yet at the level of making my own indian curry from scratch, although I am familiar with some methods and have observed how easy they are. I will very much like to try it out myself at some point here, but for now, I like to support 'Seeds of Change' from my local grocery store's organic section, and use their various simmer sauces:
The link above is for Seeds of Change food products - like their simmer sauces - and recipes, but at the following link you'll find their information and more. Founded in 1989 to protect organic produce as well as preserve endangered heirloom varieties, they also supply to school gardens to help future generations! http://www.seedsofchangefoods.com/default.aspx
The Korma is a mild and creamy coconut curry, and whether cod is a sound Indian cuisine fish or no, I dressed it simply in sea salt and black pepper for the meal. Hey, I'm Irish, I like cod.
To go with the curry and fish, I wanted something straight forward and seasonal, so mounds of yellow onion, garlic, yellow summer squash and zucchini were coarsely chopped and cooked up with some of the curry spices - coriander, cardamom, etc.
The basmati was added with fresh coriander to garnish.
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| http://www.seedsofchangefoods.com/our_foods/ |
The Korma is a mild and creamy coconut curry, and whether cod is a sound Indian cuisine fish or no, I dressed it simply in sea salt and black pepper for the meal. Hey, I'm Irish, I like cod.
To go with the curry and fish, I wanted something straight forward and seasonal, so mounds of yellow onion, garlic, yellow summer squash and zucchini were coarsely chopped and cooked up with some of the curry spices - coriander, cardamom, etc.
The basmati was added with fresh coriander to garnish.
 | |
| You bet a mounded plate is the result, here. Caya 2012. |
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