|Mostly naked men covered in glitter, dancing on big blocks. We went here.|
|I wish my iPhone had a better camera. Reason #6578 why I hate it.|
|We also went here. On Friday I picked B1 up from work and we didn't want to go right home. So we just drove. Our new car makes that easy. :) We went north and B1 said, "How about dinner in NH?" Sure! So we went to Portsmouth because we haven't been in a while. Delightfully fun, random and delicious! (I had a salmon bahn mi sandwich-so good!)|
|And I cooked this. Cod Curry...delicious and good for you. (5 points for people on WW!)|
2T. Olive Oil
1/2 Yellow Onion, Sliced Thin
4 Cloves Garlic, Minced
1T. Minced Ginger
1 T. Yellow Curry Powder
1 T. Red Curry Paste
1 Can light coconut milk
1 Cup Water
1,15oz Can Diced Tomatoes
Juice of 1 Lime (plus more for garnish)
1 C. Uncooked Quinoa
1/2 Head Cauliflower
1/2 C. Chopped Cilantro plus more for garnish
1# Cod, Cut into 1 inch chunks
Kosher Salt to taste
Fish Sauce to taste (Optional)
1. In a large pot, saute onion in olive oil until translucent, about 2-3 minutes. Add garlic and ginger and saute for another 30 seconds. Season with kosher salt and both curries. Stir to coat onion mixture.
2. Add: quinoa, cauliflower, cilantro, diced tomatoes, coconut milk, water and lime juice. Stir to combine. Taste for seasoning, adjust as needed (more salt? Yes for me!) Bring to a boil.
3. Reduce heat to low. Gently place pieces of cod on top of the liquid mixture and gently press them into the curry so they are mostly submerged. Cover and simmer for 20-25 minutes until quinoa and fish are cooked.
4. To serve, add a few splashes of fish sauce to each serving if desired, top with a bit more cilantro and provide a wedge of lime to each person for their bowl.
Notes: I think this would be delightful with shrimp too.