Welcome to spanel.com

I’m just back from a deep sea fishing expedition on the North Coast. I was successful at fishing; probably beginner’s luck more than anything. On potluck night, I had a bunch of fish, vegetables, curry and a can of coconut milk so I made up this recipe largely based on what else I had with me:

• EVOO to cover the bottom of my soup pot (3-4 TB)
• A thumb’s worth of fresh ginger, peeled and grated (could have used more; I love fresh ginger)
• 8 garlic cloves, crushed (could have used more)
• 2-3 Tbsp yellow curry powder
• 1/4-1/2 tsp habanero powder (optional, I like spicy. If you’re as lucky as me you have a cousin that makes the habanero powder for you…)
• Chopped – 1 onion, 1 red bell pepper, 1 yellow bell pepper, 3 poblano chilis, 4 scallions
• 1 can chopped tomatoes
• 1 zucchini sliced
• 10 steamed medium red potatoes, unpeeled, cut into bite sizes
• deboned meat from 3 steamed rockfish, broken up into bite sizes
• 1 can coconut milk
• salt and fresh ground black pepper (yes, I travel with a pepper grinder; if you like black pepper, you should too…)

Heat the EVOO. Quickly saute the ginger / garlic / curry powder. Add water if needed to keep moist. Add the chopped vegetables and saute until the onion is clear and the peppers are tender. Add the tomatoes and zucchini with water to cover, simmer for 15-20 minutes. Add the potatoes and fish meat, heat for 15-20 minutes to blend flavors. Pour in coconut milk, stir and bring to hot. Season with salt and black pepper to taste. Serve.

This could be widely adapted. The foundation is the EVOO, ginger, garlic, curry and coconut. I would have used red curry if I’d had enough with me, so I used yellow curry.