I have a simple formula to deal with the occasional ‘feeling-low’ syndrome.
I make myself some fish curry rice.
I can’t tell you what a mood improver it is.
It makes me go … Boinggg.
And if I make me a southern style scarf up, it’s Boinggg … Boinggg … Boinggg!
Can’t help loving the curry leaf flavour, that southern staple, which helps the drool factor.
Making it immensely yumm.
Make the trudge to the fish market and pick two freshly caught baby pomfrets. Frozen seafood is meant for cats. Besides, frozen tastes like umm … ugh!
Marinate the pomfret slices with a paste made of one tsp of red chilly powder, one tsp of turmeric powder and one tsp of salt. Keep aside for an hour.
Dry roast a handful of coriander seeds and five dry red chillies for a few minutes. Transfer to a blender and add a genereous bunch of fresh curry leaves, six cloves of garlic, one onion and an inch high stick of cinnamon.
To get it into a paste consistency, top with two tablespoons of coconut milk. Give it a whirr.
Fry the curry paste in two tablespoons of oil for a couple of minutes. Add four hundred ml of coconut milk, season with salt and bring to a boil. Add the pomfret and simmer for ten minutes.
Serve over rice.
And just go … Boinggg!