Thai Cod Stir Fry

I had to use up the left over half can of coconut milk from the butternut squash soup, so this is what I came up with. This was inspired by several seafood recipes from Victor Sodsook’s book True Thai.

I served this with Jasmine rice. As with all stir fries, this goes quickly so assemble the ingredients before you start cooking. Put the rice on to steam first.

2 Tbsp. peanut oil
8 garlic cloves, crushed & mashed
1 Tbsp. grated fresh ginger
1/2 small onion, sliced
5 small mushrooms, sliced
1 small bunch of asparagus, cut into 2-inch lengths
3/4 lb. cod, sliced crosswise into thick (+1-inch) pieces
1 cup corn
3 tsp. Thai red chili paste
2 Tbsp. brown sugar
1 tsp. tamarina*
2 Tbsp. chicken broth
2 Tbsp. soy sauce
1/2 can coconut milk

In a small bowl, combine chili paste, brown sugar, and tamarina.
In another small bowl, combine coconut milk, soy sauce and chicken broth.

Heat oil in wok over high heat. Stir fry garlic, ginger, onions, mushrooms and asparagus until crisp tender, about 5 minutes. Add fish, stir-fry another minute.

Add chili paste mixture and stir-fry 30 seconds, mixing until sugar dissolves.

Add coconut milk mixture, then corn. Stir-fry another minute until all is heated through. Sprinkle generously with chopped fresh cilantro.

Serve immediately with Jasmine rice.

*Tamarina is a spicy sauce made of tamarind that I purchase in our local Indo-Pak grocery store. I was inspired to add it by a recipe I saw that called for Thai Chili-Tamarind Paste, which I obviously did not have.


Malai Kofta

From our good friends, the Khambhati’s

3 large potatoes, cooked & mashed
1 medium cauliflower, steamed & mashed
1/2 cup steamed green peas
1 shredded carrot
3 garlic cloves, pressed (or 1 Tbsp. ginger/garlic paste)
1 Tbsp. grated fresh ginger
1 tsp. green chili paste (or 1/4 cup minced fresh cilantro)
1 tsp. ground coriander
1 tsp. ground cumin
salt to taste
1/2 – 1 cup chickpea flour or all-purpose flour

Mix all the ingredients. Form medium size balls and deep fry in hot vegetable oil.

1 onion, chopped fine
1 can tomato sauce
1 Tbsp. tomato paste
2 tsp. salt
1 tsp. red hot chili powder
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. turmeric powder
1 tsp. garam masala
1 Tbsp ginger/garlic paste (or 3 cloves garlic pressed and 1 Tbsp. grated fresh ginger)

3/4 cup heavy cream
Almonds or cashew nuts
golden raisins

Saute onion in sauce pan until lightly browned. Add the remaining ingredients except for the cream, nut & raisins. Cook 10 minutes. Blend until smooth with a hand blender.

Add heavy cream, nuts and raisins. Heat until just warm. Remove from heat and fold in koftas.

Serve with Basmati rice and naan.

Curried Butternut Squash Soup

Surprisingly delicious and simple! But my family loves coconut milk. I had this as a first course to a dinner of Malai Kofta but it is so filling that with a bit of crusty bread and a salad it would be a great meal.

Adapted from Jeanne Lemlin’s Vegetarian Classics, New York, NY: HarpersCollins Publishers Inc., 2001.

2 Tbsp. olive oil
1 onion, finely diced
2 garlic cloves, minced / crushed
1 1/2 Tsp. minced fresh ginger
2 tsp. Madras curry powder
2 cups water
3-4 cups diced butternut squash, about 1 1/2 pounds
1 tsp. sugar
1/2 tsp. salt
1/2 14 oz. can of unsweetened coconut milk
1 Tbsp. lemon juice

Cilantro for garnish

In a large pot, warm the oil. Saute the onion, garlic and ginger until softened, about 5 minutes. Sprinkle on the curry powder and cook another minute, until fragrant.

Add water, squash, sugar and salt. Bring to a boil, and reduce heat to a simmer. Cook 30 minutes, until the squash is very tender.

Puree the soup with an immersion blender or a regular blender / food processor.

Add the coconut milk and lemon juice and simmer 5 minutes.

Serve, sprinkled with finely chopped cilantro if desired.

Orange Almond Biscotti

My daughter, Kelsey, found this recipe on the blog

3 cups flour
4 tsp. baking powder
1 cup sugar
7 Tbsp. butter
3 large eggs
3/4 cup sliced almonds, lightly chopped
Zest of one orange, finely grated

Preheat oven to 350F, line 2 baking sheets with parchment paper.

Sift together the flour and baking powder.

In an electric mixer, cream sugar and butter. Add eggs, one at a time, beat until light and fluffy.

Add almonds and orange zest, mixing well.

Slowly add flour mixture, stirring until well combined.

Divide the dough in two. Shape into slightly flat logs about 3 inches wide. The width of the log will be the final length of the biscotti, so shape it to the desired size and adjust the baking time accordingly.

Bake approximately 15 minutes, until very lightly browned and the center is cooked through. Test with a toothpick. Bake longer if needed.

Remove from oven and allow to cool slightly. Using a serrated knife, slice the baked dough on a diagonal into 1-inch wide slices. Place back on baking sheets, on their sides, and bake 10 minutes.