All posts tagged: yellow curry

Seafood Delight. Your guide to cook any white fish

Every time we think of seafood dinner my mind always wonders off to my beautiful island. Memory of singing ocean breeze blowing through coconut trees with its beautiful white sandy beaches and crystal blue water warms the homely feeling in the heart. Coconut is particularly important ingredient in when it comes to cooking in Sri Lanka. It is used from marinating making spice blends and in sauce while cooking seafood. Most common way to cook for everyday meal with seafood is to add in to a curry or stir fry with a coconut sauce in it. Red curry or yellow curry will be the choice of base based on what type of fresh fish you are cooking. Before my mind wonders off to how beautiful Sri Lanka is and to all homely meals my mom used to make, let us talk little bit about my theory of selecting seafood. According cooking light.com there is dark oil rich fish, white flaky, medium oil rich firm, white firm are the main types of fish you find in …

FENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE

Nothing comes together faster than a meal involving shrimp. Or sea scallops, for that matter. But in this neck of the woods it is a rare, very rare event to find dry scallops, whereas good quality shrimp is always available. For this preparation, instead of using a full can of coconut milk (so common in […] FENNEL-RUBBED SHRIMP IN LIGHT COCONUT SAUCE

CAULIFLOWER AND SWEET POTATOES IN YOGURT-CURRY SAUCE

At the risk of being repetitive, I must tell you this was a total winner and yes, it will go into our regular rotation. Other veggies can be used, like potatoes, green beans, butternut squash. The method won’t change. This side dish is rich and light at the same time. Contrary to most curries that […] CAULIFLOWER AND SWEET POTATOES IN YOGURT-CURRY SAUCE

Lentil and Squash Soup

Lentils are the hype and is a really good source of complex carbs, proteins and trace nutrients if you are trying to add more plant-based foods into your diet. Eating more plant-based foods is evidently good for preventing those not so good blood glucose spikes and keep the cravings at curb. Lentils will also make flavorful soup and curry base and carry array of other vegetables into next level. It also tastes divine with coconut cream and spices like cinnamon, cardamom. But mostly I like it because it was and is my favorite food growing up. Yellow lentil curry and rice with ensemble of three or more curries that my mom makes is always a dream meal for me. And my kids are following the suite when it comes to lentil curry. Having said that with two young kids and homeschool routines making my dream meal or getting them to eat it is not always an easy thing. So, what does this mom do?  she combines her two favorite curries and elevate it into a …

Warm up with this quick butternut squash soup

This is comforting, thick, creamy, vegetarian soup that is perfect for this time of year. It’s also quick to prep and cook using butternut squash already cut into cubes. Cut cubes can be found in the produce section of the market. You can, also, use butternut squash spirals if cubes aren’t available. I use shallots for the soup. They are a mild-flavored member of the onion family. Shallots break down as they cook, making a smoother sauce than their onion cousins. Gala or honey crisp apples are used. They’re sweet and do not turn brown when cut. Helpful Hints: • White or any sweet onion can be used instead of shallots. • If butternut squash cubes or spirals are not available, peel a whole squash and cut into 1-inch cubes. They may take longer to cook. • 4 crushed garlic cloves can be used instead of bottled minced garlic. • If using other apples, cut them just before adding them to the soup to prevent them from turning brown. Butternut Squash Soup 2 teaspoons olive …