Monday, February 23, 2009

Taste & Create #2: Passion + Love + Patience = Good Food.

Well, here I am continuing the T&C trades! I really enjoy doing it. I missed the Dec/Jan one because I was in Ecuador, not gonna lie... I'm not too sad about the trade! But here I am stateside again and its time to get back to all my stateside things. Sooo, here for the 2nd T&C I was paired with Shilpa of Passion + Love + Patience = Good Food. I was originally going to do the Cauliflower Curry recipe, but I logged on again to get the recipe and saw a green curry recipe. It seemed so fresh and vibrant with herbs and it featured one of my fave things: coconut milk. So my mind changed , fast. Dory Green Fish Curry. I did everything the same except I substituted in zucchini for the fish. Why? I don't know, it sounded good and I like zucchini. A mild veg to really let the curry shine through.

Zucchini Green Curry
1 big yellow onion, chopped
2 zucchini, sliced
8-10 sprigs of parsley leaves
8-10 sprigs of basil leaves
3 sprigs of mint leaves
3 green chillies (I left this out because I am wimpy with de spice)
1 tsp ginger paste
1 tsp garlic paste
coconut milk
salt to taste

1. In a blender, blend coriander, basil and mint. Set aside.
2. Heat oil in a pan. Fry onions till it starts turning light brown.
3. Add ginger garlic paste. Fry for 1 or 2 mins.
4. Add the zucchini and fry for 1 or 2 mins.
5. Add the blended mixture and cook for 1 or 2 mins on low-medium flame.
6. Add the coconut milk for the consistency you desire. Cook on low-medium flame for about 4 mins.

Curry, done. The daffodils were blooming so I had to include them!

Close up, with a little extra coconut milk.


I really liked this. It was super simple and very tasty. I love that. Minimal effort for max flavor. I suspect you could add anything to it, while keeping the sauce the same. Yum.

Thanks Shilpa!


  1. Good to know that you liked the recipe. Your curry looks yum.... nice presentation :-)

  2. Thanks! I think Ill still try the cauliflower sometime too.