Category Archives: Curry

Thai Halibut Red Curry

This is an easy, quick-to-make, savory use of red curry and halibut which,  is relatively cheap this time of year.  You could make this curry with any white fish really or, even shrimp.  Enjoy!

Large non-stick sauce pan
1 1/2      teaspoons freshly grated Zest, approximately 2 limes
1              tablespoon Grape Seed Oil
1              cup Shallots, chopped
1              large Red Pepper, diced
1 1/2      tablespoons fresh Ginger, minced
2 1/2      teaspoons Thai Red Curry Paste (I use Thai Kitchen brand)
1              can Coconut Milk
1              tablespoon Fish Sauce
16 – 18  ounces Halibut Fillets, cut into 1 1/2-inch chunks
1/3         cup fresh Cilantro, chopped
1/3         cup fresh Basil, chopped
1              lime, cut into wedges

Heat oil in large saucepan over medium-high heat then add shallots, diced red pepper and minced ginger, sauté until shallots are tender  approximately  5 minutes.

Stir-in red curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime zest and 2 tablespoons lime juice. Simmer, stirring often  for another 5 minutes.

Season white fish with salt and pepper and to curry sauce and simmer until fish is just cooked which should be another 6 minutes.

Remove from heat and stir in cilantro and basil.

Serve with lime wedges and jasmine rice

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Black Chickpea Curry

I recently discovered Black Chickpeas, they are smaller, denser and a little nuttier than the garbanzo bean and I REALLY like them; will definitely be using them in future recipes.

Chickpeas are a favourite around our house, they are a healthy source of zinc, foliate and protein, very high dietary fiber, a healthy source of carbohydrates and low in fat. They are also a good choice for persons with insulin sensitivity or diabetes.

This is a very simple curry recipe adapted from from Vij’s cookbook.  I found all the spices (I didn’t already have), as well as a huge $6 bag of the chickpeas at Save-On-Foods so, clearly not tough finds.  I soaked and cooked my chickpeas (as I do with all my beans) with a strip of Kombu Sea Weed to help break up the gaseous fiber.

2         cups dried Black Chickpeas (or garbanzo beans if you prefer)
1          strip dried Kombu Sea Weed *optional
1/2     cup Ghee (or 1/4 cup Butter and 1/4 cup Grape Seed Oil)
1 1/2  tablespoon Cumin Seeds
2          medium Onions, chopped
2          tablespoons Garlic, finely chopped
1          large juicy Tomato, finely chopped (or about 1 cup of canned, diced tomatoes)
1          large Jalapeno Pepper, finely chopped
1          tablespoon Garam Masala
1/2     tablespoon Mango Powder
1          teaspoon Turmeric
1          teaspoon Ground Fenugreek Seeds
1          teaspoon Sea Salt
1/2     teaspoon Cayenne Pepper
1 1/2  cups Water (reserved from cooking chickpeas)
1/2     cup fresh Cilantro, chopped

Soak chickpeas overnight with a strip of Kombu Sea Weed.

Boil soaked, drained chickpeas in 9 cups of salted water (with kombu) then reduce to a simmer and cook for 45 minutes.

Drain but reserve 1 1/2 cups of cooking liquid for later use.

Meanwhile, in a separate large pot, heat ghee (or butter/oil) on medium high for 1 minute.

Add cumin seeds and allow them to sizzle for about 30 seconds.

Add onions and cook until golden brown, approximately 10 minutes.

Add garlic and saute 2-3 minutes.

Stir in tomatoes, jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, sea salt and cayenne. Reduce heat to medium and cook until oil glistens on top, approximately 5 minutes being careful not to burn!.

Stir in reserved water and drained chickpeas and bring to a boil on medium-high heat.

Reduce to low and simmer for 15 minutes or until thickened.

Stir in cilantro and serve!