Fish with Dill Curry

Flounder in a Dill-Kaffir Leaf Curry with Summer Squash and Brown Rice

This is a recipe that we just tried, from Tes’s blog Homewarming, with the flounder that we got from our Cape Ann Fresh Catch CSF.  Her recipe calls for lemongrass and luffa, both of which we could not find a local source.  We did have, however, some kaffir leaves still in our fridge, and well, our summer squash looks passable for ‘loofa like’ and we have a lot of it.  Regardless of the substitutions, it turned out really well.  The curry sauce was delicate and delectable.  The flounder was really good and complimented the other flavors well. And the squash was good, not too out of character for the dish.  Overall, very delicious, will make again! Here is the recipe with our modifications:

Flounder with Dill Curry (serves 4):

  • 1 lb flounder (or other white fish), cut into bite size pieces
  • 3 medium summer squash, washed and sliced
  • 1 bunch of dill, washed and chopped
  • 1/4 cup of kaffir leaves, rinsed
  • 3 shallots
  • 3 onions with greens
  • 5 cloves of garlic, peeled
  • 1/2 a red chili
  • 3 tbsp fish sauce (or soy sauce if you don’t have)
  • 1 tsp sugar

Directions:

Kaffir leaves, garlic, onion, shallot, and chili before processing.

  1. Put kaffir leaves, garlic, onions, shallots, and chili in a food processor and process until a course paste.

    Resulting lovely green paste

  2. Heat 1 1/2 cups of water in a pot with the fish sauce, sugar and paste.
  3. Bring to a boil, and cook for ~2 minutes.
  4. Add summer squash, and cook for ~5 minutes.
  5. Push the squash to the sides of the pot and put the flounder in the liquid filled well in the middle of the pot.

    Flounder in the broth well, surrounded by squash

  6. Sprinkle the dill on top, mix into the fish and make sure the fish is well mixed with the hot broth.
  7. Cover and let simmer for ~10 minutes.  Stir occasionally.
  8. Finally stir really well to incorporate the fish, squash and dill.
  9. Serve on brown rice.
  10. Enjoy! Thanks, Tes, for sharing this recipe!

    Breakfast:  By the way, if you’ve been wondering what we’ve been eating for breakfast during this really hot spell: oatmeal (!).  We’ve been cooking (or soaking overnight) the rolled oats we got from Prairie Wood Farm (which are soooo delicious!) and then putting the last of last years frozen raspberries in it, adding maple syrup and milk on top.  It has been delicious!

    Oatmeal with raspberries, maple syrup and milk- yum!

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