By Terry Boyd, Blue Kitchen
Stir-fried masala fish and okra, rice with coconut milk and cumin
Serves 2 to 3
2 teaspoons lemon juice
1 cup rice
1-1/2 cup water
1/2 cup coconut milk, light or regular
Salt
1 teaspoon cumin
1 tablespoon rice vinegar
1/4 teaspoon cayenne pepper
1. Combine lemon juice, Serrano pepper, garam masala, cayenne pepper, turmeric, dry mustard, and coriander in a large bowl. Add fish and stir to combine. Set aside. Rinse okra and pat dry with paper toweling.
2. Heat 2 tablespoons canola oil in a large sauté pan over medium flame. Add cumin seeds and sauté for 1-2 minutes. Add okra to pan and cook, stirring frequently. Drizzle in additional oil if needed. If using fresh okra, cook for about 10 minutes; if using frozen, cook for about 7 minutes.
3. Add fish mixture to the pan, drizzling in additional oil, if needed. Cook, stirring frequently, until fish is just cooked through, 2 to 3 minutes. Remove from heat and stir in scallions and cilantro.
4. Meanwhile, cook the rice. Combine rice, water, and coconut milk in a pan. Season with salt and bring to a boil over medium-high flame. Stir in cumin, reduce heat, cover, and simmer until rice is tender, about 15 minutes. Stir in rice vinegar and cayenne pepper.
5. Spoon cooked rice onto plates. Top with fish mixture and serve.
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