i love curry. that is all.

bf and i just got back from barbados and strangely enough, bajans eat a ton of curry.  they take that "west indies" misnomer incredibly seriously and the curry is delicious.  instead of ginger and cilantro they add like marjoram and thyme.  its pretty interesting, actually.  i'll try to make that one day, not today tho.  this is just hella creamy curry over crispy fried mahi-mahi, also a bajan staple.  (can you tell we miss them?)  prep time + cook time ~1hour, yields ~10 servings, 2.98 carbs per serving.

ingredients:

for curry:
1 medium onion - chopped
1 tbsp ginger - minced
2 tbsp garlic - minced
2 serrano peppers - thinly sliced
1 bunch cilantro - finely chopped
2 cups heavy cream
3 tbsp clarified butter
0.5 cup coconut milk
1 cup tomatoes - outside only, not the starchy inside part - chopped
0.5 cup chicken broth
1 tbsp worcestershire sauce
1 tsp cumin
1.5 tsp salt
1 tsp paprika
3 tbsp good curry powder
for fish:
1.5 lbs mahi-mahi - seasoned and cubed
2 eggs - beaten
6 oz macadamia nuts finely chopped
0.5 cup almond meal
0.5 cup safflower oil

• take care care of the fish first.  i seasoned mine with cajun seasoning.  it added a sorta nice spice that i thought would remind me of barbados.  mix together the almond meal and macadamia nuts.  coat the fish first in the eggs then in the nut mixture, like you would anything you were frying.  fry fish in small batches over medium heat in safflower oil.  listen. safflower oil is awesome.  read all about it.  not only does it have a high smoke point, but it offers outrageous health benefits to obese and diabetic peeps.  its a much better choice over traditional soy and corn oils.  it can be expensive but i think the benefits are well worth it.  put the fish aside and let dry.  should look about like this

• in a medium pan over medium-high temperature, heat the clarified butter.  when it starts to melt, add onions, ginger, garlic, and peppers and heat until onions start to turn golden.
• add all of the seasonings and mix well.  heat for ~3 minutes or until very aromatic.  add the tomatoes.  if you see in the picture above i used these boxed italian tomatoes that i got from our organic market.  there's only four net carbs in a cup of these guys because they only use the outside portion of roma tomatoes.  this disposes of all the inside starchy part so they're not so bad for you sugar wise.  add worcestershire.  simmer it all for about five minutes.
• add your liquids.  my recipe actually used different proportions than i recommend in the ingredients because of the coconut that i use.  if you see in the picture its actually not a can of the liquid stuff, but pressed and dried some in a box.  you mix it with a bit of water and it becomes coconut milk.  its not only more economically sound, but its slightly higher in protein and lower in net carbs than the canned stuff.  i mix a third a cup of that with one cup of chicken broth and it makes a wonderfully creamy, flavorful, magical thing.  simmer all this for about 15 minutes then add the cilantro and remove from heat.

serve a bit of curry over some of the fish bits.  its quite nom.  seriously, this curry recipe can't be beat.  its creamy and delicious and spicy.  we loved it, sorta reminded us of vacation.  i hope you enjoy it too.