Fish Curry

Fish Curry

Fish Curry

This is a very easy recipe. I used Swai fish, but you can use any firm white fish for this dish. It serves four people and takes about 30 minutes to make. I served it over rice.

4 fish fillets cut into 2 inch cubes
2 tablespoons olive oil
2 tablespoons lemon juice
1 medium onion chopped chunky
1 teaspoon chili powder
1 teaspoon mustard seed
2 teaspoons turmeric
2 teaspoons coriander
2 teaspoons minced garlic
4 bay leafs
2 teaspoons ginger paste
1/2 teaspoon red pepper
13.5 oz can of coconut milk plus 1/2 can of water

In a deep skillet saute onion in the olive oil until onions are clear. Add cubed fish and lemon juice cover and cook until fish is completely done. Add coconut milk and file the can 1/2 way with water and add to pan than stir. Add all other ingredients and simmer on low for 20 minutes. Serve over rice or add carrots and cubed white or sweet potatoes and eat it like a stew.

Ravioli

It's been about 15 years since I've made homemade ravioli. I must say it's easier than you think and fun to do with your family.
The stuffing for the ravioli

1 pound ground hamburger
1/2 pound ground turkey
2 pounds ricotta cheese
1small onion chopped
2 cloves of garlic chopped
1 tablespoon of parsley
1 teaspoon of oregano
1 teaspoon of powder garlic
salt and pepper to taste
Brown the hamburger and turkey with the chopped onion and garlic. After browning the meat drain the fat off and add all other ingredients and mix well. Put the mixture in the refrigerator until you are ready for it.

The pasta

3 1/2 cups flour
4 large eggs
2 tablespoons of water
(I had to double this in order to get enough pasta dough)

Add all ingredients into a mixer until stiff and well blended. Divide the pasta dough into four pieces. Run the dough through your pasta roller until you get a nice thin sheet of pasta, then cut in half, this will be enough for the top and bottom of the ravioli. If you don't have a pasta roller you can roll it out by hand. Place the first flattened dough on the ravioli grid and add 1 flat tablespoon of the ravioli stuffing on top then put the remaining sheet of pasta on top and use the rolling pin to roll over the ravioli to cut into squares. Repeat the steps until you have used up all your ravioli stuffing. This makes about 96 Raviolis. I froze the raviolis in batches of 30 for future meals. When ready to eat the ravioli, boil water and add salt to the water, then add the ravioli's and boil for about 10 minutes.  You can use your favorite sauce or try my tomato sauce that I posted on a previous blog dated September 23rd for the Italian sausage.