"Food is essential to Life; therefore make it good."- S Truett Cathy

Monday, June 7, 2010

Cambodian Curry

I've discovered a new treasure in Colorado and online. It's called Savory Spice Shop. They have a new locations around Colorado and have started some franchising- if I had cash I would totally want to open one here in Austin. But alas that's bot looking too promising so lucky for me they ship! On a recent trip to Denver I got a chance to visit their Boulder location. Loved it. Could have spent hours in there but I wasn't afforded the time:(
But I didn't come away empty handed. We've been on a curry kick lately and so I picked up several of their cuurry blends- a mild thai yellow, a green curry, tikka masala and cambodian lemongrass curry. Also got some curry leaves, cardamom, new mexico green chili powder, greek seasoning and some fennel pollen. Yeah, I know kid in a candy store!

Last week used the greek seasoning on chicken, yum.

Tonight was curry night! I let my 15 year old smell them all and she wanted to try the cambodian lemongrass curry- great choice!

Pan Fried Curry Tilapia

4 Tilapia loins
2 eggs
Splash of milk
3/4 cup flour
1 tbsp cambodian lemongrass curry powder
2-3 tbsp butter
Salt/ pepper
1 lemon

Mix the curry powder, zest of lemon and salt/pepper into flour on a shallow plate.
In another shallow plate mix egg/milk and season with salt/pepper. Melt butter in skillet. Dredge fish first in egg wash and then in flour to coat. Fry in butter 3-5 minutes on each side until cooked though. Squeeze lemon on each piece before serving.

Cambodian Lemongrass Curry Veggies (adapted from recipe provided by Savory Spice Shop)

1 large sweet onion halved and sliced
2 yellow potatos quartered lengthwise and then sliced
4-5 Carrots sliced
Other veggies of your choice- i used two kohlorabi and 2 fennel bulbs from our CSA
Olive oil
1 c coconut milk
Curry paste - mix powder with equal parts water and olive oil. I did 3 tbsp each but adjust for the qty of veggies you're using.

Heat olive oil in large pan. Add onions, saute a few minutes and then add carrots and potatoes. Saute over medium heat 5-7 minutes until potatoes are almost tender, add in any other veggies and some water 1/2 to 3/4 cup tops, just to keep the potatoes from sticking and help to steam everything. Cover and cook a few more minutes on lower heat while you work on the fish or your protien of choice.

When veggies are tender, add in the curry paste and coconut milk. Stir well to coat everything. Serve over rice.

Enjoy! Get some of these spices, prices are reasonable and quality is so good.

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