An Iraqi Specialty.
No, it's not a political post. This recipe was given in the Washington Post some time ago by a woman whose husband served in Iraq and enjoyed this dish while he was there. It's my variation on it - enjoy!
In a big splash of olive oil saute some firm white fish such as swordfish or halibut.
When browned on each side, set in a baking dish.
In the same pan add 2-3 T. of butter and more oil. Saute 2 big vidalia onions thinly sliced and a few cloves of chopped garlic.
Stir in 1 T. hot red Thai curry paste.
Stir in 4 big peeled, chopped tomatoes until cooked and blended (you can use a big can of peeled tomatoes in a pinch).
Pour sauce over the fish and cook for 10 minutes or so at 350. Squeeze the juice of one lemon on top and add some fresh chopped parsley.
Serve with hunks of fresh bread.
Mumtaz!
HE
In a big splash of olive oil saute some firm white fish such as swordfish or halibut.
When browned on each side, set in a baking dish.
In the same pan add 2-3 T. of butter and more oil. Saute 2 big vidalia onions thinly sliced and a few cloves of chopped garlic.
Stir in 1 T. hot red Thai curry paste.
Stir in 4 big peeled, chopped tomatoes until cooked and blended (you can use a big can of peeled tomatoes in a pinch).
Pour sauce over the fish and cook for 10 minutes or so at 350. Squeeze the juice of one lemon on top and add some fresh chopped parsley.
Serve with hunks of fresh bread.
Mumtaz!
HE
posted by Varro at 4:18 PM
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