Curry

I was afraid of this recipe until I investigated vindaloo curry paste. Don’t cringe in terror! This is a tasty recipe from my dear Australian friend Rosemary Rennison.

FISH VINDALOO    Serves 4

4 white fish fillets,

1 large onion sliced,

¼ cup vindaloo curry paste,

2 large tomatoes roughly chopped.

Cook the fish in some oil in a large non-stick frying pan 3-4 minutes on each side until almost cooked through. Place in a serving dish and keep warm. Add onion to the frying pan and cook over medium heat; add the curry paste, stirring until fragrant. Then add the tomatoes with a little bit of water; bring to boil; then reduce to simmer uncovered for 4 minutes. Pour over the warm fish and serve with your favorite vegetables and rice of your choice.

Vindaloo is a blend of chillies, tamarind, ginger, cumin, and mustard seeds. It is hot but not the hottest spice in the world.  If you are overly cautious just use your regular curry.

(HINT) If your curry is ever too hot, add some ketchup, a spoonful of butter or a couple of grated carrots.

We either like hot foods or we don’t. Too bad we aren’t always as clear about that in our spiritual life!

So, because you are lukewarm—neither hot nor cold—I am about to spit you out of my mouth. (Revelation 3:16, NIV)

Prayer- Father God, help us to decide our true temperature in you. Amen.

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