I was cooking dinner Friday night and it just looked so damn good that I felt like taking pictures of it.
The sh*tload of onions referenced in the title along with dried chilis and a spice blend called panch phoron.
Five minutes later – still a sh*tload but a smaller one.
Freshly ground coriander, cumin, cayenne, and salt added into the mix.
Tilapia filets coated in tumeric.
Searing, part one…
Searing, part two…
And the poaching begins!
Chopping up some cilantro while that happens.
The end result! Served over basmati rice with a Copperhead Pale Ale from Free State Beer in Lawrence, KS.
The recipe is “Poached Carp with Chiles and Onions” from 660 Curries by Raghavan Iyer. I very much recommend picking up a copy at your local library, discovering that you love it, and then buying it for yourself.