I had a very heavy dinner last night, we had the World Cup snacks and I munched on a whole bag of potato chip. I was upset with my weight and how I felt so tired and lazy. Though Yaseen really want me to bake some cookies or muffins but all I needed was a few more hours of sleep. We ended up giving the sad Yaseen grilled cheese sandwich instead. I make myself a light coffee and that was all I could effort for breakfast.
I remember my mom told me how dill is fortifying, anti spasmodic and helping in removing the toxic substances form the body. I used to make smoothie out of it before and it wasn’t pretty. It’s about lunch and the clock was ticking. I had a bunch of dill in my hand…
I learned this recipe when I was young. I had never tried it on fish before, but I really didn’t have mood for chicken today. We wanted light and healthy curry with some rice. This is a Northeast Thailand style fish curry with dill. We usually served it with sticky rice but I found it equally wonderful with jasmine rice or rice vermicelli.
Fish and Dill curry
Ingredients: (4 servings)
300 gm Fish (any firm fresh fish like king fish, pomfret, catfish, etc.)
2 smooth luffa- sliced
A bunch of dill- sliced into 2 inches long
2 stalks lemon grass- white part sliced
8 shallots- peeled
1/2 whole garlic- peeled
1-2 red chili (or less if you like it mild)
2-3 tbsp fish sauce or to taste
1 tsp sugar
Add lemon grass, shallots, garlic and chili in the blender and roughly blend it to paste.
Heat 1 1/2 cups of water in the pot, add the paste, sugar and fish sauce. Bring to boil and cook for few minutes.
Slice luffa add to the pot.
Stir and cook until the luffa is soften.
Add fish and gently stir. Simmer for 5 minutes or fish is cooked thoroughly.
Add dill and gently stir. Once dill is lightly soften, turn off the heat and serve.
It’s fresh and healthy! I’m feeling better already!