I have a lot of time for turmeric. A healing spice, it boosts immune systems and soothes digestion. Sometimes my constitution wails: “Give me live plain yogurt mixed with a teaspoon of turmeric!” Once obeyed, it calms down, immediately.
The other morning for breakfast, I sprinkled turmeric on organic eggs fried in olive oil. Clearly there is no end of uses for this spice that grants dramatic orangy-yellow to all it touches yet remains pleasant and mild to taste.
The above dish was inspired by the marinade in Mallika’s recipe for fish curry. As instructed by that knowledgeable gal, I basked the fish (in this case a big fat fillet of organic salmon) for several hours in turmeric with some salt and slivers of fresh chilli. (Or sprinkle chilli powder).
I then riffed by cooking the turmeric-coated fillet in a saucepan of simmering (tinned) coconut milk. I let it bubble gently for five minutes (it was a thick fillet) then turned off the light. It can carry on cooking in the heat of the milk.
Luckily I had soaked and cooked organic green lentils and mung beans. The fish went splendidly on a bed made of these gorgeous soft nutritious things.
I felt a bit wicked because I could hear my mama’s voice in my head saying: “You should not disguise the taste of good ingredients with sauces.”
True. Fishiness disappeared in the coconut…
Yet it tasted so aromatic and smooth, I had to forgive myself.