Skip to main content

Green Papaya-Yellowfin Curry Bowl

 
A firm believer in cooking what you have on-hand, I had an open, unripe green papaya - you can read about my Antingua papaya pie disaster - some fresh yellowtail from a friend, and leftover coconut rice. Some researching into savory dishes that utilize green papaya and I came up with this...

4 cloves of garlic, peeled and minced
1 finger-sized piece of fresh ginger, peeled and minced
3 potatoes, washed and cubed
1 green papaya, peeled and cubed
1 t ground curry powder
1/2 t ground cumin
1/2 t ground paprika
dash of cinnmon
1/2 t fennel seeds
1 can of coconut milk
1 C water
2 filets of yellowfin tuna (or whatever fish you have), cut into cubes
2 C leftover brown basmati coconut rice with peas (or whatever rice you have available)
rough-chopped cilantro for garnish

In a large flat-bottomed pan, brown the garlic and ginger in a splash of olive oil. Add the potatoes and green papaya. Cook till they begin to soften. Add spices, coconut milk, and water. Bring to a boil, then reduce to a simmer until most of the liquid is absorbed. Add the cold, lefover rice, pressing into the liquid. Lay the yellowfin on top. Cover and steam for 10 minutes or until fish is cooked through. Spoon into individual bowls and serve with chopped cilantro on top.

Dylan did a great job on this dinner...and I still have half the green papaya to make a Thai salad for lunch tomorrow.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas