One of the best lessons of a garden is how cooperative it is. Because there were me and all the stinging bugs patiently leaving each other alone. Yellow jackets, honey bees (haven’t seen those in years), fuzzy bumble bees and the big black shiny ones. Wasps, including those tiny iridescent ones that might actually be bees.
White fish with peach curry
1 pound mild white fish
4 medium peaches, peeled (retain the peels)
1 large clove garlic, pressed
1 small onion, diced
1-2 teaspoons honey
1/4 cup finely chopped fresh cilantro
1/4 teaspoon cayenne
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cinnamon
1/2 teaspoon mustard seeds
1 teaspoon turmeric
(or you can just use 2 T curry powder. Cheater.)
Put the peach peels in a pot with a cup of water and boil down to 1/4 cup, creating a peach syrup. Strain and set aside.
Put all curry ingredients in a blender and run about 3 minutes, until completely blended. Saute fish until about halfway done, then add half the curry and simmer until fish is done. Just before serving, add the remaining curry to heat it up.
Serve over biryani rice cooked in the peach syrup thinned with the proper amount of water.
4 hours ago