This salmon curry is so simple it’ll blow your mind. The recipe is from a cookbook, South Sea Island Recipes, and was organized by the Fijian Girl Guides Association and the recipes were sent, to quote, “by the members and friends of the Girl Guides Association, Fiji. It does not aim at being a representative book of cookery, but an aid to the housewives in the South Sea Islands.” This cookbook is what I guess could be considered something of a family heirloom, coming from my Dad’s side of the family. Since it’s a cookbook of recipes compiled from several people, the measurements aren’t uniform: some recipes are volume, using cups and spoons, others give ingredients in weight, and others still use a combination of volume and weight. The recipes are told simply and there aren’t any pictures.
Excuse the graininess, taken with my iPod and no filters!
I learned how to make this curry in the early days of when I was learning how to cook. It was also, I remember, the first recipe that I chopped the onion for. (I had previously let my Mum do that, because I didn’t want to get the gas from the onion in my eyes – but, as it turns out, weirdly enough, I’m nearly immune to it. Everyone who knows me and knows this fact calls me lucky.) This cookbook was also the first that freaked me out about ingredients – there’s a recipe in there somewhere that calls for lady fingers and in my childish mind I mistakenly assumed them for human fingers. It took several explanations from different members of my family to realize that the lady fingers in question were the biscuit-y/cake-y kind.
Anyway, on to the recipe. I’m doing this recipe step-by-step with photos and if you want the shorter version, without the pictures, you’ll find it at the end of this post. First, our ingredients:
I’ve written time and again about my brother and how he has played – and continues to play – an integral part of my blogging. If it wasn’t for him I’m sure I wouldn’t have started cooking and baking gluten-free and dairy-free, and much less thought of starting a food blog. So when he asked me if he could guest post here and share a recipe, the answer was of course! Please give a warm welcome to my little brother who is sharing an easy, basic recipe for tomato sauce served with rice vermicelli.
He was inspired to make this after seeing a recipe for spaghetti with tomato sauce in The Silver Spoon for Children – a delightful cookbook, by the way, with charming illustrations – which, after looking at the recipe, seems to be a basic tomato sauce, if not a staple, in Italian cooking with olive oil and garlic, sometimes with the addition of fresh basil, since there is a similar recipe in another Italian cookbook, The Top One Hundred Pasta Sauces and our family’s been making this sauce for years.
After some debate on how to put together this post, we decided upon a comic strip format and to present it in a slideshow. We both hope you enjoy it.
Here are some strips from the slideshow for a little peek if you’re reading this in your email or RSS feed. Click after the jump to see the slideshow and recipe.
Happy St. Patrick’s Day! For St. Patty’s, I decided I wanted to stick to traditional Irish fare as much as possible, no green-coloured food unless it was natural such as veggies, for example. I’d really wanted to make soda bread, with Elizabeth Barbone’s recipe on Serious Eats, but this did not entirely work out in time for me to make it and put it on the blog with enough time before St. Patrick’s Day.
Instead, I’m proffering boxty: potato pancakes, which, according to the recipe I adapted, are traditionally served at the Celtic New Year but I’ve also read from another online source that they are, again traditionally, served on St. Bridget’s Day. Whatever the case, they are positively Irish.
(If you are looking for green food, yesterday I posted matcha marshmallows. Not quite Irish, I know, but they are green and I suppose that’s what counts for most people.)
I really had no idea about these Irish potato pancakes until the Foodista newsletter appeared in my inbox earlier this week. Of all the Irish ideas and recipes suggested, these pancakes stood out for me due to its ease and simplicity. Boxty uses grated, raw potato and mashed potato with buttermilk and flour and, in this recipe’s case, eggs, although I’m sure that they could be easily substituted.