Fusion Cuisine: Mediterranean curry with Dover sole
Fusion cuisine is a quite cool thing: You combine different ingredients from different cuisines our planet has to offer.
If the fancy tv chefs can do fusion cuisine I can do it too!They make it sound like a whole science....
But it isn't.Every housewife/hobby cook creates fusion dishes everyday.
My idea was to marry classic Mediterranean ingredients like okra ,tomato ,Dover sole and herbs with a spicy Indian style curry.
4 fillets of Dover sole or common sole (cut in chunks) The fish will fall apart anyway :D
10 cherry tomatoes cut in half
1 single stalk of celery+it's leaves (cut in slices)
2 hand full of frozen okra
1 red onion (sliced)
1 pear (finely diced)
1 rosemary twig
1 carrot (diced)
2 cloves of garlic(finely chopped)
1 teaspoon fresh,finely chopped oregano
2 tablespoons fresh,finely chopped parsley
1/2 teaspoon turmeric,chilli powder,curry powder,cumin powder,cinnamon
500 ml of vegetable stock
50 ml coconut milk
In a medium sized pot heat 2-3 tablespoons of olive oil and quickly saute the carrot,onion,cherry tomatoes for about 1 minute,then add the garlic and saute another 30 seconds.
Add the rest of the vegetables and the fresh herbs.We use a whole rosemary twig,because chopped rosemary can be overpowering and especially children don't like the taste.
Barely cover the content of the pot with vegetable stock and water and season with pepper and salt.Simmer on medium heat for 10 minutes and then add the sole chunks,continue to simmer for 5 -7 minutes.
Add the coconut milk,remove the rosemary twig and you are done :D
Serve with rice,potatoes or noodles.
Feel free to add your favorite vegetables