Dinner Snapshot - Banana Curry

Last night, I found myself staring at the available food in the house. After a brief realization that we rely so much on fresh food we'd starve if oh, say, a pandemic shut down commerce, I focused on the more immediate threat of starving that night if I didn't figure out something for dinner, pronto. I hadn't been to the store in a few days, so pickings were slim. Remembering that David had tried a banana curry and wanted me to make one, I pulled eight baby bananas out of the microwave. The microwave? Yes! If you aren't storing your fruits in the microwave, you should be!

David didn't exactly give me any good details to go on, just "it was curry made with bananas". Fantastic. So I set off, hoping for some sort of Caribbean-inspired dish that wouldn't be a gooey mess. The final product was delicious once we got past the initial shock that we were eating a curry that was both sweet and spicy at the same time. While we consider this more of a sweet curry, it might blow some socks off. Exercise caution with any of our recipes that call for chili peppers...Some like it hot, some sweat when the heat is on. We're the former.

Aunt G. - Does this even come close to a Caribbean-style dish or am I smoking banana peels?

Banana Curry

8 baby bananas, cut into four pieces (or two grown up bananas)

2 tbs curry powder

2 tsp coriander seed

1 tsp brown mustard seed

1.5 tsp turmeric

4 shallots, roughly chopped

3 green bird's eye chilies, roughly chopped (use scotch bonnet if they are available)

2 tbs coconut oil (I'm sure that peanut would also be delicious and veggie would work just fine)

3 tbs coconut water (or regular water)

1 cup coconut milk

1 cup water

40 medium, shelled shrimp

Jasmine rice, made per instructions

1. In a small, dry skillet over medium heat, toast the coriander and mustard seeds. Shake the pan constantly until the seeds turn brown and begin to pop. Do not let the seeds burn. Put toasted seeds into mortar and grind into a fine powder.

2. In the bowl of a food processor, combine the spice powders, shallots, chilies, coconut oil, and bananas. Process until smooth.

3. Heat a dry wok over medium. Add the curry paste and the coconut water. Cook for ten minutes stirring constantly.

4. Reduce heat to low and add the coconut milk and cup of water.

5. Fast Method: bring the heat up to high until the curry starts to boil. Reduce heat to medium high and stir constantly for five minutes until the curry has thickened back up.

Slow Method: keep the curry on low and cook, uncovered, for 30-45 minutes stirring occasionally. Add small amounts of water as needed. This method melds the flavors together better than the fast method.

6. Add shrimp. Cook until pink and curled.

7. Serve over rice.

Foodie Fights!

I recently learned about Foodie Fights! via an excellent cooking blog, The Food In My Beard. The husband and wife team reminds me of myself and David, chopping away while listening to the Arctic Monkeys. I've poured through TFIMB's recipes so much that I've begun to feel like a cyber-stalker.

Co-founded by TFIMB, Foodie Fights! (hello readers!) is a blog forum for all those crazy food bloggers out there to battle it out. Think Iron Chef. People submit their interest in participating, along with one ingredient (no proteins). Six bloggers (and two of their six submitted ingredients) are named to battle it out, each creating a single dish that incorporates both of the chosen ingredients.

When I found out that they were hosting their second fight, I signed up. Six bloggers were chosen, two ingredients were named. My ingredient (coriander) got picked. The other chosen ingredient is rhubarb, something that I have never eaten let alone cooked.

Rhubarb and coriander, you say? Mother smurfer, I'm in trouble.

Dinner Snapshot - Ticked Off Crabs in Chili Coriander Sauce

The old adage, don't play with your food, went out the window yesterday when we brought home six very angry blue crabs. After putting them in some fresh water in the kitchen sink, we delighted in swinging our hands just out of reach of their mighty claws.

By cooking time, they were docile and went willingly, resigned to their important role as our tasty dinner. The chili coriander sauce brings David back to eating crab cooked by our friend Man's mother-in-law on the island of Koh Yao Noi, quite possibly the best compliment he has ever given my cooking.

Blue Crabs in Chili Coriander Sauce

Sauce Ingredients and Instructions:

3 tbs nam pla (fish sauce)

juice of 1 lime

1 tsp white sugar

2 tbs cilantro, chopped

2 Thai red chilies, diced
3 spring onions, white and light green parts only, thinly sliced on a diagonal

2 stalks lemongrass, rough outer layers removed, white and pale yellow soft parts finely chopped

1. Mix all ingredients in a small bowl.

2. Refrigerate until serving time.

Crab Ingredients and Instructions:

3 blue crabs per person, alive and kicking

4 stalks of lemongrass, sliced in half

4 cloves garlic, diced

Jasmine rice, cooked according to instructions

1. In a large stockpot filled with water, bring the garlic and lemongrass to a boil.

2. When roaring, add the crabs. Cook for 6 to 7 minutes.

3. Remove crabs and place in a large bowl covered with a lid.

4. Serve crabs.

5. After cracking the crabs, place the meat on top of the cooked rice, dishing the chili coriander sauce over the top.

Dinner Snapshot - Curried Potato Dumplings

These green curry potato dumplings sustained us for at least five straight days. I had made a bit more than the recipe called for so we spent the days after wrapping, cooking, dunking, and eating dumpling after dumpling. They were so good, we'd happily do it all over again.

The main recipe is courtesy of Loving Rice and can be found halfway down the page here. The dumplings require green curry paste, recipe here.

Green Curry Paste Instructions:

Ingredients:

3 tbs coriander seeds
2 tsp cumin seeds
2-4 Thai unripened red peppers (cut down on the amount of peppers depending on how spicy you like your curry)
6 large shallots, chopped
4 garlic cloves, chopped

1 green bell peppers, de-stemmed, de-seeded and chopped.

1 tsp shrimp paste
1/2 stalk lemongrass, cut in half then roughly chopped (remove the rough outer leaves, chop the small root bottom off, and discard the upper green portions)

5 tbs chopped cilantro leaves

2 tsp chopped coriander stems 1/2 inch piece of galangal, finely chopped (if using dry galangal, be sure to soak in hot water for several hours prior to chopping)
4 tbs tamarind water (either dilute tamarind paste in water or prepare the water yourself by soaking the fruit in water and then squeezing the pulp about)

2 tbs peanut oil

1 tsp kosher salt

Directions:
1. In a small skillet over medium heat, toast the cumin and coriander seeds until fragrant and light brown. Do not let them burn. Remove from heat and cool.
2. In the bowl of a food processor, grind the seeds until broken up. Add the rest of the ingredients, along with 5 tbs water, and process until smooth. If you can see the seeds, you need to process longer!
3. Heat a saucepan over a medium flame. When warmed, add the paste. Cook for five minutes, stirring frequently.
4. Add 1 cup water, reduce heat, cover the pan and simmer for 45-50 minutes. Stir occasionally, scraping the paste off of the bottom as you stir.
5. The paste is complete. Freeze any that you are not using immediately in ice cube trays.

Dinner Snapshot - Thai-Style Whole Fish

The Crazy Monkey House motto is: If it has gills, eat it. Our favorite method for eating fish is to cook one whole. If you've never ate the "cheek meat" of a fish, boy are you in for a treat! Cooking a fish this way inevitably leads to chopstick wars as we fight for every last remaining flake. The fish pictured in this picture is a Mandarin fish but any meaty fish will work well. This method involves cooking it in banana leaves, an inexpensive ingredient found at almost any Asian grocer.

Thai-Style Whole Fish

Ingredients:

1 large, meaty whole fish (have the fish monger clean and descale the fish)

1 lime, sliced

8 kaffir lime leaves, torn in half

10 Thai basil leaves

5 Thai peppers, whole

banana leaves

Directions:

1. Line the bottom of a fish pan (or any deep baking dish) with banana leaves.

2. Place fish on leaves.

3. Spread the lime slices, lime leaves, basil leaves, and Thai peppers out inside the fish cavity.

4. Cover with banana leaves, tucking the top ones under the bottom ones.

5. Bake in a 350(f) oven for 30 minutes or until fish is cooked through and flaky.

6. Serve with rice, using optional garnishes like nam prik, sriracha, or a bit of soy sauce.

Dinner Snapshot - Prawns in Red Curry

This is a very quick, simple meal if you have frozen curry paste on hand. Cooking a batch of curry paste takes time but is very rewarding. Just freeze the leftovers in ice cube trays...One cube of curry is equal to two tablespoons. Be sure to wear gloves when working with the chilis. Failure to do so can lead to skin burns. You can either shell and devein the prawns yourself (as we did) or you can buy a bag of prepped or fully cooked prawns at the grocer. If you prep the prawns yourself, be sure to save the shells and heads to make a stock for tom yum kung!

Red Curry Paste Ingredients and Directions:

3 tbs coriander seeds

2 tsp cumin seeds

12 Thai red peppers (cut down on the amount of peppers depending on how spicy you like your curry)

5 large shallots, chopped

5 garlic cloves, chopped

2 stalks lemongrass, cut in half then roughly chopped (remove the rough outer leaves, chop the small root bottom off, and discard the upper green portions)

1/2 inch piece of galangal, finely chopped (if using dry galangal, be sure to soak in hot water for several hours prior to chopping)

6 kaffir lime leaves, torn

2 tsp paprika

2 tbs tamarind water (either dilute tamarind paste in water or prepare the water yourself by soaking the fruit in water and then squeezing the pulp about)

3 tbs canola oil

1 tsp kosher salt

1. In a small skillet over medium heat, toast the cumin and coriander seeds until fragrant and light brown. Do not let them burn. Remove from heat and cool.

2. In the bowl of a food processor, grind the seeds until broken up. Add the rest of the ingredients, along with 5 tbs water, and process until smooth. If you can see the seeds, you need to process longer!

3. Heat a saucepan over a medium flame. When warmed, add the paste. Cook for five minutes, stirring frequently.

4. Add 1 cup water, reduce heat, cover the pan and simmer for 45-50 minutes. Stir occasionally, scraping the paste off of the bottom as you stir.

5. The paste is complete. Freeze any that you are not using immediately in ice cube trays.

Prawn Curry Ingredients and Directions:

1 lb prawns, shelled and deveined

3 cubes red curry

1 cup coconut milk

Jasmine rice, prepared according to rice cooker instructions

1. Heat a wok or large skillet over a medium high flame. Add the cubes of curry paste. Stir until the paste is melted.

2. Reduce heat to medium-low. Add the coconut milk and simmer for five minutes, stirring frequently. More coconut milk can be added if you find the curry too spicy.

3. Add the prawns and cook until pink and curled.

4. Serve over a bed of rice.

Dessert Snapshot - Lime Coconut Cake

With loads of leftover fresh coconut leftover from making coconut milk, I set out for something to do with all that coconut meat. Fortunately, my favorite blogger had recently posted an excellent option, lime coconut cake. As it is a very dense, rich cake, I suggest serving small slices much unlike the one pictured here.

The recipe can be found halfway down this page on Loving Rice.