Let's try something new!

Coconut Rice
From "Nigella Kitchen" by Nigella Lawson

1 Tbsp garlic flavored oil
4 green onions, thinly sliced
2 tsp nigella seeds (or Black Mustard seeds)
1 1/2 cups Thai or Basmati Rice
1 14oz can coconut milk
2 1/2 cups freshly boiled water
1 tsp kosher salt (or 1/2 tsp table salt)
Juice of 1 lime

Heat oil in heavy-based saucepan that has a lid, add scallions and nigella seeds and cook for a minute or so. Stir in the rice and mix thoroughly. Pour the coconut milk into a big measuring cup and top up to the 4 cup level with the freshly boiled water. Add to the rice along with the salt. Bring to boil, turn heat to low, cover and cook for 15 minutes. Fluff with fork while adding lime juice. Taste for more salt or lime.

Serves 4

Kerala Style Fish Curry
From "At Home with Madhur Jaffrey"

1-1 1/4 lb sea bass (or haddock, halibut, salmon, kingfish or even mackerel. Whatever looks good) with skin, 1/2-3/4in thick cut crossways into 3in segments
Salt
2 Tbsp olive or canola oil
2/3 cup shallots, finely slivered
1 tsp fresh ginger, peeled and finely grated
1 large clove garlic, pressed
1/2 tsp ground turmeric
1/2 tsp cayenne
1 Tbsp paprika (obviously not)
Lots of freshly ground black pepper
1 Tbsp lemon juice
1/2 cup coconut milk
1 cup water

Spread out fish and sprinkle 1/2 tsp salt on both sides. Set aside and prepare sauce.
Pour the oil into frying pan on medium high. When hot put in shallots. Fry until just starting to brown at edges. Add ginger and garlic. Stir for a minute. Add 1 cup water, turmeric, cayenne, paprika, black pepper, lemon juice, and 1/2 tsp salt. Bring to simmer, then turn heat to low and simmer gently for 5min, stirring now and then. Stir in coconut milk and bring back to a simmer. Put fish in and cook on medium low spponing sauce over fish until it is poached, 5-10min. Serve with rice.

Serves 2-4