It’s hard to believe I’m starting a new season of Pan Asian, but here it is. While season 1 started off as almost a hobby, I’ve moved into full gear now on season two. No longer do I shoot the show using a simple Flip camera, but rather a Canon Vixia HV30 (though I still shoot everything myself using a tripod). I’m also editing on final cut these days as opposed to I-movie, and I have a new opening credit sequence courtesy of my friend Liz Moore. I still choose only dishes that interest me, and usually make these recipes for the first time on camera. This time, for example, I found out that this “fiery” fish curry was not that hot for my tastes, so I will be sure to add more chilies next time. It still tasted great, and my motto remains: “If I can make it, so can you.” Just don’t be intimidated by ingredients you’ve never used. Once you become familiar with Asian food, you will be eating it all the time, just like me, and I always guarantee great tasting food that is good for you and easy to make. So tell you friends and join me in the kitchen for another episode of Pan Asian.
5 dried red chilies soaked in hot water for 20 minutes
3 large shallots, chopped
1 head of garlic, cloves separated and peeled
4-5 whole sprigs fresh coriander
1/4 cup water
2 pounds firm-fleshed fish (such as monkfish), skin removed and cubed
1 tbsp. turmeric
1 tbsp. salt
1/2 cup vegetable oil
1 cup water
1/2 cup chopped fresh coriander leaves
1.) To make the curry paste, combine the chilies, shallots, garlic, and coriander in a blender. Add enough water to process and blend until smooth.
2.) To make the curry, place the fish in a large bowl and sprinkle with turmeric and salt.
3.) Heat oil in a large pan over medium heat. Add curry paste and cook for about 5-7 minutes until fragrant. Add fish and cook, stirring, until the paste clings to and forms a crust on the fish—about 5 minutes more.
4.) Add the water, reduce heat to low and cover and cook, stirring occasionally, for 15 minutes. Remove cover and cook 5-10 minutes more, until thickened. Sprinkle with coriander leaves and serve.
Makes 4-6 servings