Vegetarian Curry


A couple of weeks ago I made Mimi’s Fish Baked in Coconut Milk; it is simply delicious and I have since been using the beginning of the recipe as a base to make two new ones: salmon curry and vegetarian curry.

Vegetarian Curry:
olive oil
1 medium onion
1-2 red or yellow bell peppers, sliced
2 cloves of garlic
2 chpped tomatoes
other vegetables such as zucchini or eggplant (or whatever strikes your fancy)
1 tsp. red curry paste or Indian curry paste- depending on whether you want a Thai or Indian flavor
1 can of coconut milk
juice of 1 lime
1 tsp. salt
pepper to taste

In a deep skillet or a pan, warm the olive oil. Add all the vegetables while being careful not to allow the garlic to brown – Mimi advises to put it on top of the vegetables. After a few minutes, stir it in and cook everything together till the vegetables have softened.

Add the coconut milk. Add the lime juice and the curry paste. Add the salt and pepper. Watch over the sauce and make sure it is neither too thin nor too thick until the vegetable are cooked through. You may wish to top the dish with cilantro when all the vegetables are cooked through.

Serve with Jasmine or Basmati rice.

Quick, Easy and Cheap Tuna Curry


I had this curry at my cousin’s house yesterday and found it much nicer than I had anticipated. When making this simple dish, just tally the quantities to the number of people who will be eating it.

Sautee one onion or 2 shallots until they are translucent. Add some sliced fresh tomatoes and stir now and again until they are a bit mushy. Add curry powder or paste, according to your taste and what you have in your pantry. Add drained canned tuna and a dollop of dairy or parve cream and leave to cook for about 10 minutes so that the fish and tomatoes absorb the flavors.

Serve with rice and/or steamed vegetables.

Fish Yellow Curry



A tasty and rather light recipe with Thai flavors.

Ingredients (for 4 people):
12 baby new potatoes, halved
400ml can coconut milk
2 tbsp yellow curry paste
60ml fish stock
(2 tablespoons fish sauce)
600g-800g white fish fillets, cut into 3cm pieces
3 green onions, sliced thinly
1/3 cup coarsely chopped fresh coriander
1 tablespoon finely chopped fresh coriander

Boil, steam or microwave potatoes until tender; drain.
Meanwhile, place half of the coconut milk in large saucepan; bring to a boil. Boil, stirring until milk reduces by half and the oil separates from the coconut milk. Add curry paste; cook, stirring, about 1 minute or until fragrant. Add remaining coconut milk, stock, (fish sauce), juice and sugar (1 tablespoon); cook stirring until sugar dissolves.
Add fish and potato to pan; cook, covered for about 5 minutes or until fish is cooked. Stir in onion and coarsely chopped coriander.
Divide curry among serving bowls; sprinkle with finely chopped coriander.

Imofood specializes in kosher oriental food products.