Culinary Cannabis

Fish Curry Story.

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Fish Curry Story

Hello everyone!

Thanks for stopping by today to talk about fish curry.  This curry is in the Kerelan style of Southwest India.  I say “in the style of” since I discovered didn’t have all of the traditional ingredients after I started the recipe.  So much for planning and organization!

Have no fear though, this recipe is packed with spice and traditional curry vibes.  Kerela is, afte4rall, known as the land of spices.  Given Kerela’s lo cation on the coast, it played host to many trading partners who brought the dishes of their home country as well as exotic spices and herbs from far flung corners of the ancient world.

One of this distinguishing flavors of Kerela cooking is the use of coconut in all its forms…fresh, desiccated and/or  milked and creamed. This recipe uses infused coconut milk in the recipe.  I happened to have infused coconut cream today, so I used half of a cup of infused coconut cream and a half of a cup of uninfused coconut milk.  By my calculation, the recipe should have had about the same amount of THC as using all infused coconut milk.  The coconut cream has a much higher rate bonding of THC bonding than that of  coconut milk, due to its higher fat content. I think that he sauce would have been too thick using all coconut cream.  

For those of you who might be better planners, the ingredients I didn’t have on hand for a  more traditional  Kerelan recipe are fenugreek seeds and curry leaves.  

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Fish Curry Recipe.docx

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Fish Curry Recipe  

2 T oil

¼ t black mustard seeds

2 serrano chilis, diced, seeds and membranes removed for a milder dish

1 onion diced

½ c diced carrots

1 c diced white potato

2 T sambal oleic

2 T sweet chili sauce

1 tomato, chopped

½ t ground turmeric

1 T ground coriander

2 t dried red chili powder

2 t madras curry powder

2 T tamarind concentrate

Juice of 1 lemon

1 lb cod

1 c full fat infused coconut milk

Salt and black pepper to taste

Chopped cilantro for garnish

Cooked basmati or jasmine rice for serving

Add oil to large skillet.  Add mustards seeds and cook over medium high heat until the seeds begin to pop.  

Add serrano peppers, onion, carrots and potatoes to skillet.  Sauté until vegetables begin to soften, about 7 or 8 minutes.  Add tomato and cook and stir for another minute or two.

Add turmeric, coriander, chili powder to skillet and bloom the spices for a minute or two.

Lower heat to medium low and  the sambal, chili sauce, tamarind, lime juice,   fish and coconut milk.  Cook at a very low until the fish is fully cooked, approximately 8 minutes.

Garnish with chopped cilantro and serve with rice.

As always with cannabis infused food start with a. Small serving till you learn your tolerance. Level. Keep out of reach if children and pets

Culinarily Yours in cannabis,

Mary Ann

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