I’m not a big menu planner at all. My personality is such that if I made a menu plan, I’d want to stick to it for the most part, but I’m too much of an experimental cook to want to be constrained to a plan. (If that sentence made no sense to you, that’s okay. Just smile and nod.) I’m doing really good if in the morning I have a general idea of what I’m making for supper that evening…but there’s no guarantee that is what we’ll actually have.
Example: yesterday, around three in the afternoon, I decided that we would have baked fish, baked potatoes and salad for supper. Simple and easy since yesterday was supposed to be a rest day for me. I started to defrost the fish and was struck by a major curry craving. As in, “I MUST MAKE CURRY TONIGHT”. And since curry must be served with basmati rice, I nixed the baked potato idea and sprinkled the fish with some garlic powder and curry powder before sticking it in the oven. I sometimes have a bottle of Trader Joe’s curry sauce on hand for quick curry fixes, but I didn’t this time so I came up with my own version of it. And this one was so good that I’ll probably stop buying the other stuff. Homemade is good.
Quick Basic Curry
Finely chop a head of garlic, and saute in about a half stick of butter for several minutes. Add a bunch of curry powder (I use Trader Joe’s brand) and saute that in the butter/garlic mixture until it just starts to smoke. Dump in a can of coconut milk (I like Native Forest brand — super creamy and supposedly that’s the only one in a BPA-free can) and simmer for 10-15 minutes. Salt generously. Mix a large spoonful of arrowroot powder with some cold water and whisk into the simmering sauce. Once thickened, remove from heat. Stir in baked fish or chicken and serve over basmati rice. We love our curry topped with a tomato/avocado/red onion/cilantro mixture (lightly dressed with olive oil, balsamic vinegar, salt and pepper)…SO yummy!