Text 15023, 92 rader
Skriven 2014-07-22 23:24:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 15017 av Ruth Haffly (1:396/45.28)
Ärende: Re: Mother's day dinner
===============================
 -=> On 07-21-14  22:54,  Ruth Haffly <=-
 -=> spoke to Nancy Backus about Mother's day dinner <=-

 RH> To the best of my knowledge, yes. Probably the ones that came over
 RH> only learned enough English to get by.
 
 NB> That's quite common... :)

 RH> And the first born in the States generation never learned much of the
 RH> language of their parents. Second generation learned the language from
 RH> grandparents--if they were still around.
 
In the book "Our Immigrant Ancestors", the Frugal Gourmet commented on
exactly that effect.  In his words "what the son tries to forget, the
grandson tries to remember".  Point being that the first generation
tries to assimilate into the American culture so as to be accepted but
that the second generation then wants to learn about their cultural
heritage.

This recipe does not have a carb count attached -- but I suspect it
would be low.  OTOH, it may be more of a Stephen and Michael heat level
than yours :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOUTH INDIAN FISH - VERY HOT MUSLIM STYLE
 Categories: Seafood, _ethnic
      Yield: 4 Servings
 
      4    (6 oz) lean fish fillets
           Such as snapper or cod
      1 ts Ground turmeric
    1/2 ts Cayenne pepper
      1 tb Cayenne pepper
    1/2 ts Salt
      2 tb Ground coriander
      1 lg Clove garlic
    1/2    Inch ginger root, peeled
      4    Serrano chiles
      6 tb Oil
      2 lg Onions, finely sliced
      2 lg Or 3 medtomatoes, peeled and
           -cut into eighths
      1 c  Water
    1/2 c  Chopped cilantro
    1/4 ts Garam masala OR
        ds Each: gr cinnamon, cloves,
           Cardamom, cumin and nutmeg
           Yogurt
 
  Rinse fish fillets. Mix 1/2 tsp. turmeric, 1/2 tsp. cayenne and 1/2
  tsp. salt and rub fish with mixture.

  Mix remaining 1/2 tsp. turmeric, 1 Tbls. cayenne and ground coriander.
  Mince garlic. ginger and chiles. Mix well together or grind together
  in blender or food processor.

  Heat 2 Tbls. oil in skillet over medium heat. Brown fish 1 minute on
  either side. Remove fish and reserve.

  Divide sliced onions in 2 portions. Heat 3 Tbsp. oil in skillet over
  high heat; saute half of onions until browned at edges, about 5
  minutes. Lower heat slightly and continue to saute onions until well
  browned, about 10 minutes more. Remove onions from pan and puree in
  food processor or blender.

  Reheat skillet and add remaining onions, adding more oil if necessary.
  Fry rapidly, stirring, until transparent. Add garlic mixture, reduce
  heat to medium and fry until aromatic, about 1 minute.

  Add ground coriander mixture, and fry few seconds. Add tomatoes and
  water. Mix well and cook over medium-high heat, stirring frequently,
  until gravy thickens, about 15 minutes. Stir onion puree into tomato
  mixture and bring to simmer.

  Add fish and cook until oil starts to separate from sauce, about 10
  minutes. Turn fish over until oil starts to separate from sauce, about
  10 minutes. Turn fish over halfway through, keeping fillets whole.

  Stir in chopped cilantro and garam masala.

  Serve over plain rice with yogurt on the side.
 
MMMMM


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