Fish Curry and Rock Scallops

Contributed by Emmanuel de Maistre

INGREDIENTS

1 tsp cumin

1 tsp coriander (or fresh coriander)

1 tsp curry powder 

1 tsp garam masala (and/or any other spices you like)

Diced garlic 

½ yellow onion

1 can of coconut milk

12 oz of organic tomato sauce

Veggies (bell peppers, zucchini or even mushrooms)

Lingcod filets

6-8 rock scallops

METHOD

Add 2-3 tablespoons of coconut oil (or olive oil) in a saucepan, and some diced garlic (crushed, rather than minced) and homemade pickled ginger (marinated in rice vinegar). Cook for a few minutes. (Note: crushed garlic releases mild flavor over a long period of time, while minced garlic has a more intense, immediate flavor. To crush garlic, mash the cloves with the flat side of a chef's knife). Add the chopped shallots and chopped onion. Cook slowly for 15-20 minutes and wait until the mix starts to caramelize a bit. Then add the spices, and stir them up for a few more minutes. Add 12oz of tomato sauce (tomato paste also works), and cook for 10 more minutes, then add the coconut milk. Bring to boil. Toss the veggies (diced). Bring it back down to low heat and simmer about 10 minutes until veggies begin to cook. Cut the fish into small bites (About 2x2 inches). Add the fish “cubes” and cook another 10 minutes. In parallel, sear the whole scallops with butter, in a second pan (and keep the roe attached, if possible!), for a few minutes.  Add salt/pepper to taste. Serve the fish and the scallops together on a bed of basmati rice!