What We Are Eating For Dinner Tonight
FYI: The following is not a kosher recipe.
Saute a diced up onion, add canned diced tomatoes with their juice (about 1.5 lbs) and 2 containers of Maya Kaimal's Vindaloo sauce (I bought mine from the refrigerated section of Fresh Fields/Whole Foods), and about 3 lbs of cut up fish - some suggestions are a combination of salmon, swordfish, shelled and cleaned shrimp, scallops, steamers, or king crab legs. Simmer it all together in a big soup pot until everything is cooked through and serve with some crusty sour dough bread and a nice salad.
Fantastic. It makes a huge pot and lasts for days.
Cheek' ahn Veen' dah loooo is my go to order when indecision strikes at an Indian Restaurant... Now I have something to look for to do a quick Indian meal at home!
Posted by: oceanguy | July 27, 2007 at 09:29 AM
Cool! I promise you, it will be the best seafood stew you ever tasted. And it's extremely easy to make.
Posted by: Gail | July 27, 2007 at 10:44 AM