HELP: Can anyone see all of the ingredient quantities for this recipe, please,

C

colleenmomof2

Well-known member
at the original link, posted by Luisa_Calif in 2015? I searched and can't find it on the web either. Looking for vinegar and lemon juice amounts. Colleen

Tilapia (subbed Mahi-Mahi) in Tomato Curry

Marinade for fish: (this is enough for double the fish too)

� c vinegar ( I used rice vinegar)

� c lemon juice ( I used a bit more, Meyers)

2 Tbs cumin (I used 1 Tbs)

1 Tbs turmeric (I used 1 tsp)

1 Tbs cayenne (I used � tsp,--I use � tsp when using Red Bell pepper)

1 Tbs salt ( I used 1 tsp)

Mix well. Add cutup pieces from two 8 oz fish fillets (cut the size of a wide-ish Twinkie)

Refrigerate at least half hour in a big Ziplock with air squeezed out and in a dish or bowl to prevent leakage. Rotate once.

Cook:

In � c oil in saute pan for about 5 minutes:

1 chopped onion

3 cloves minced or crushed garlic

2 Tbs fresh grated ginger root

1 tsp mustard seed

Add:

1 can diced tomatoes or equivalent (15 oz type)

2 chopped green chilies ( I use 1 red bell or 1 Poblano or Pasilla, if using red bell up the cayenne to � tsp)

1 Tbs cane sugar (Demarara, Turbinado, Palm or light brown)

3 Tbs chopped cilantro (I add just before serving)

ADD fish & simmer 10-15 minutes (or less depending on thickness of fish.)

Sprinkle in the cilantro.

Serve over hot Basmati rice cooked with chicken broth and a strip of lemon peel.

Can garnish with sour cream or Greek yogurt.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=240460

 
Here is the original text

This is so excellent! I'm making it tomorrow after I can get some fish at Costco.

Mahi Mahi in Tomato Curry

Marinade for fish: (this is enough for double the fish too)

¼ c vinegar ( I used rice vinegar)
¼ c lemon juice ( I used a bit more, Meyers)
2 Tbs cumin (I used 1 Tbs)
1 Tbs turmeric (I used 1 tsp)
1 Tbs cayenne (I used ½ tsp,--I use ¾ tsp when using Red Bell pepper)
1 Tbs salt ( I used 1 tsp)

Mix well. Add cutup pieces from two 8 oz fish fillets (cut the size of a wide-ish Twinkie)
Refrigerate at least half hour in a big Ziplock with air squeezed out and in a dish or bowl to prevent leakage. Rotate once.

Cook:

In ¼ c oil in saute pan for about 5 minutes:
1 chopped onion
3 cloves minced or crushed garlic
2 Tbs fresh grated ginger root
1 tsp mustard seed

Add:

1 can diced tomatoes or equivalent (15 oz type)
2 chopped green chilies ( I use 1 red bell or 1 Poblano or Pasilla, if using red bell up the cayenne to ¾ tsp)
1 Tbs cane sugar (Demarara, Turbinado, Palm or light brown)

3 Tbs chopped cilantro (I add just before serving)

ADD fish & simmer 10-15 minutes (or less depending on thickness of fish.)
Sprinkle in the cilantro.
Serve over hot Basmati rice cooked with chicken broth and a strip of lemon peel.
Can garnish with sour cream or Greek yogurt.

 
Outstanding! Thank-you, Paul! I figured they were both 1/4 cup

but it is wonderful to know for sure! Adding this recipe to the list. Can't get Mahi-Mahi - have tried since our first order - but will use pollock or whiting (once I research) which we do have. Colleen

 
I have seen those strange characters in recipes here--wasn't there a tip

in "translating" those posted here back in the day?
Thanks for all you do, Paul!

M

 
But if you do the same with colleenmomof2 post starte of this thread

that won't work because the text got put directly into the database rendered with the unicode

 
You must log in or register to reply here.
Back
Top