Foot and Fire

    Canola Oil Garlic Onion Chicken Liver water Soy Sauce vinegar Brown sugar Szechuan Peppercorn Bay Leaves    Saute Garlic and Onion in oil until translucent. Add Chicken Liver and water just enough to cook it. Cover for 5 minutes. Add soy sauce, vinegar and sugar. Add crushed Szechuan Peppercorn and bay leaves. Mix gently and cover again for another 5 minutes.

I saw Chef's Table featuring Chef Gaggan Anand who had a successful Indian menu tasting restaurant in Thailand. From that feature, I learned that "curry" is not Indian. Further reading led me to understand that the term curry is of British origin as it was coined to refer to Indian spices, and the term must come from the Tamil word, "kari" which means sauce. I cooked my fish last weekend using turmeric powder and fresh ginger and dashes of paprika. My mother asked me what's the difference between curry and turmeric. Thanks to my earlier education on this that I was able to explain that CURRY refers to a blend of spices, usually turmeric, coriander, chili, ginger, and black pepper while TURMERIC refers to a single spice. I also learned that "masala" is the correct Indian term for the "mixed spices." Actually, what I love about my curried fish is the coconut milk. I feel rich in savoring goodness in life through coconut milk. Pr...