The in-laws were coming to visit for the weekend and I wanted to look after them a little more this time as they haven’t stayed with us for over 3 months. When Friday morning came I got started by slow roasting a pig shoulder for 5 hours in my special soy sauce, ginger garlic and cloves marination to serve it with a Thai noodle soup. The outside of the meat got a little charred (burned to hell) so I cut it off. Thomas came home in the evening when I was almost finished my cooking marathon. I expected him to lean over my shoulder to check out the beautiful food I was preparing but no. Nope, he went straight for the plate of charred remains that looked something like the result of a chimney cleaning. I couldn’t believe it but he just kept munching on it and insisted it was amazing. Eventually he convinced me to try a little and actually it tasted pretty good. The MIL was well pleased with my Thai noodle soup and she’s not easy to please, believe me.
I had planned to make a mushroom Risotto on Saturday but Thomas’s mother decided to go visit her own sick mother in Belfast for the night. Belfast is a lot closer to us than it is to her where she lives in Ballaghaderreen, Roscommon. I figured since she was away for the night I’d save the Risotto for Sunday and let Thomas cook. I needed a break from the kitchen anyway. The weather was nice on Saturday, ’twas a beautiful spring day so we all went for a walk to the shops and the beach. I love the beach, it’s nothing like the beaches we have in Mauritius but every time I hear the sound of the waves or smell the ocean it reminds me of home. I really miss home, it’s been 2 years since I was last there.
By the time we all got back from our walk it was getting a little late. To late to leave the cooking to Thomas, we’d all starve to death before we’d see any sign of food if he was cooking. When Thomas cooks the end result is almost always amazing but he needs a good few hours lead in, God love him. Honestly, I don’t know what he’s doing in there that takes him so long, literally. He won’t even let me in the kitchen, it’s like he thinks he’s protecting state secrets or something. In fact sometimes I poke my head in and it’s quite scary, he’s like a crazy person running around in circles sweating and cranky with a diabolical mess on every surface in the kitchen, including the baby chair. Anyway, with all that foreknowledge i grabbed my apron and went into the kitchen again. I had some frozen fish that cooks very quickly in the microwave steamer and I had some taco shells.
Bless Kirtee, she came to help. Kirtee got the pan on the hob and got the onions frying. I added a can of mixed beans and some crushed garlic. Kirtee thought it would be too bland so I grabbed my Thai curry paste and added 3 tablespoons. I had to add some water to stop it from sticking to the pan. I put the fish on top and covered it. I lifted the lid 2 minutes later and found that the beans had gone mushy so I added a can of chick peas. After just another few minutes the fish was done and the gravy was thick and perfect for tacos. When i tasted it I realised it would be to hot for my poor Irish father in law (who didn’t go to Belfast) so I told him to put some yogurt on his. He was so impressed that he insisted we try ours with the yogurt. I did and it was amazing, so much nicer than without it.
We usually buy the cheap store brand natural yogurt but on this occasion we had Glenisk organic natural (Irish) yogurt and it was so creamy and nice. I won’t even tell you how many tacos I had, it’s too disgraceful but please if you are going to try this recipe get the same yogurt if it’s available where you are. It won’t be the same otherwise. I was so disappointed with myself, I had taken all the photos before the whole yogurt idea ever came to light. I’m sure you can use your imagination though. Check out glenisk here
- 2 tbsp of olive oil
- 1/2 an onion
- 4 cloves of garlic crushed
- 1 can of mixed beans
- 1 can of chick peas
- 5 Basa Fish Fillet
- 3 tbsp of Red Thai Curry paste
- Salt to taste
- Serve with
- Glenisk natural Yogurt
- Salad leaves
- Coriander for garnish
- Heat some oil in a saucepan.
- Fry the onions.
- Add the mix beans and the chick peas.
- Add the crushed garlic and the red curry paste. cook for 2 minutes or so.
- Add a few table spoons of water to stop the paste from sticking to the pan. Season to taste.
- Add the fish flat on the gravy.
- Cook for about 5 minutes or until the fish is all cooked.
- Garnish with chopped coriander.
- Crisp the tacos according to the instructions on the packaging.
- Fill with some salad leaves.
- Add the fish with some of the gravy.
- Then dollop on some Glenisk natural yogurt and crunch!