Vegetarian Korma

Although this recipe is for vegetarian korma, you could easily substitute chicken or white fish for the potatoes & carrots. Yum!

Recipe and Photo Courtesy of Allrecipes.com
Modified Slightly

Serves 4

INGREDIENTS
1 1/2 tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
4 ounces canned tomato sauce
1 1/2 tablespoons curry powder (yellow), divided
1 cup frozen green peas
1 red bell pepper, chopped
1 cup heavy cream
milk, if needed
salt to taste
1 bunch fresh cilantro for garnish

DIRECTIONS
1.Microwave cubed potatoes and carrots to give them a head start on cooking. Meanwhile, heat the oil in a skillet over medium heat. Stir in the onion, sprinkle with 1/2 tbsp of curry and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and remaining curry powder. Cook and stir 10 minutes, or until potatoes are tender.

2.Stir peas, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Add milk if a saucier consistency is desired. Taste for seasoning, adding more curry powder or salt, if needed. Serve over white or basmati rice and garnish with chopped cilantro.

Pan Fried Halibut Steak with Light Green Sauce

Recipe courtesy of AllRecipes.com

(Slightly modified)

INGREDIENTS

2 (8 ounce) halibut steaks
salt and pepper to taste
1/4 cup all-purpose flour for dusting
2 tablespoons melted butter (or butter alternative)
2 tablespoons dry white wine
1/2 lemon, juiced
1/4 cup cream (or milk)

1 tablespoon finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1 tablespoon drained capers

Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.

Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and finish in the oven. Internal temperature of the fish should register 145 degrees.

On the stove top, reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the milk. Simmer for 2 to 3 minutes or until it starts to thicken.

Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.