LCBO Food & Drink Holiday 2019

CURRY 3 oz (85 g) block-style tamarind 2 cups (500 mL) boiling water 2 to 3 tbsp (30 to 45 mL) vegetable oil 1 onion, thinly sliced 1 tsp (5 mL) mustard seeds 2 tbsp (30 mL) Madras curry paste, masala blend or powder 1 tbsp (15 mL) minced ginger 1 sweet yellow pepper, chopped 1 lb (455 g) skinless white fish fillets, cut into 1 For the coconut chutney, if using dried coconut, combine in a bowl with water, stir well, and let soak for about 15 minutes or until coconut is softened and water is absorbed. 2 Add cilantro, hot pepper, lemon juice and salt to coconut in the bowl. Stir well and season with more salt and hot pepper to taste. Cover and let stand at room temperature while preparing curry. (Chutney can be refrig­ erated for up to 2 days.) 3 Break tamarind into chunks and combine in a measuring cup or heatproof bowl with boiling water. Let soak for at least 30 minutes, until soft, or for up to 1 day. Press through a fine-mesh sieve into a bowl, scraping well with a firm yet flexible spatula to extract all of the liquid and pulp. Discard solids. 4 Heat 2 tbsp (30 mL) oil over medium heat in a deep skillet. Add onion and sauté for about 3 minutes or until starting to turn golden. If using a dry masala blend or powder, add 1 tbsp (15 mL) more oil. Add mustard seeds, curry paste or powder and ginger. Sauté for 2 minutes or until spices are very fragrant. Add yellow pepper and cook, stirring often, for 3 minutes or until starting to soften. 5 Stir in tamarind water and bring to a boil, stirring and scraping up bits stuck to pan. Stir in fish, reduce heat and simmer, gently stirring occasionally, for about 5 to 10 minutes depending on thickness, until fish is just firm and opaque. Stir in tomatoes and season with salt. Serve with coconut chutney. Serves 4 1-inch (2.5-cm) pieces 2 plum tomatoes, diced Salt

CARIBBEAN COCONUT LIME PORKCURRY

4 Stir in sweet potatoes, water and coconut milk. Increase heat to high and bring to a boil, stirring and scraping up bits stuck to pan. Reduce heat to medium-low, cover and boil gently, stirring once, for 10 minutes. 5 Stir in pork mixture, green pepper and red pepper. Reduce heat and simmer, uncovered and stirring often, for about 5 to 10 minutes or until just a hint of pink remains in pork and vegetables are tender. Stir in reserved lime zest and season to taste with more lime juice (squeezing the second lime, if necessary) and salt. Serve sprinkled with green onions and/or cilantro.

With the signature seasonings of the Carib­ bean, this bright and aromatic curry is a quick take on the traditional, slow-simmered meat curries of the islands. Purple Caribbean sweet potatoes are an authentic ingredient if you can find them, though the regular orange ones add a splash of colour and taste great, too. If you don’t have Caribbean-style curry powder, use Indian curry powder, paste or masala blend, though you may want to reduce the amount of hot pepper added (as Caribbean-style curry tends not to contain hot pepper) and add an extra pinch of allspice. This amount of hot pepper adds a moderate kick of heat; turn it up or down by adding more or less Scotch bonnet or choosing a milder hot pepper. If you’re not sure, use less and serve some Caribbean hot sauce at the table for those who dare. Serve with steamed rice. 1 to 2 limes 1 lb (455 g) pork tenderloin or boneless pork loin chops Salt 2 tbsp (30 mL) canola or coconut oil 1 onion, chopped 2 cloves garlic, minced 1/2 Scotch bonnet pepper or other hot chili pepper, minced (or to taste) 1 tbsp (15 mL) minced ginger 1 tbsp (15 mL) curry powder, preferably Caribbean-style 1/4 tsp (1 mL) dried thyme Pinch ground allspice 1 large sweet potato, about 1 1/2 lbs (680 g), cut into 3/4-inch (2-cm) chunks, peeled, if desired 1 cup (250 mL) water 1 can (400 mL) coconut milk 1 Finely grate 1 tsp (5 mL) zest from 1 lime into a small bowl. Cover and set aside. Squeeze juice from 1 lime and set aside separately. 2 Cut pork tenderloin in half lengthwise, then crosswise into 1/4-inch-thick (5-mm) slices. For pork chops, cut crosswise into 1/4-inch-thick (5-mm) slices. Place pork in a bowl and add 2 tbsp (30 mL) of the lime juice and 1/2 tsp (2 mL) salt. Toss to evenly coat and let stand while you start cooking. 3 Heat oil in a large, deep skillet over medium heat. Add onion and cook, stirring, for 3 min­ utes or until starting to soften. Reduce heat to medium-low and add garlic, hot pepper and ginger. Cook, stirring, for about 3 minutes or until onion is softened. Add curry powder, thyme, allspice and 1/2 tsp (2 mL) salt. Cook, stirring, for 1 minute. 1/2 sweet green pepper, chopped 1/2 sweet red pepper, chopped Chopped green onions and/or cilantro

Serves 4

WHAT TO SERVE Partnering Caribbean curry with heightened allspice and rich pork notes calls for a crisp wine featuring fragrant fruit and spice tones. A cool-climate Gewürztraminer delivers on all counts.

Pierre Sparr Grande Réserve Gewürztraminer VINTAGES 747600, $18.95

TAMARIND FISH CURRY Fish curries are staples of southern, coastal areas of India, and this one takes inspiration from the tangy tamarind, coconut and fresh fla­ vours of the region. The quick coconut chutney (really, more like a relish) provides just the right bright finish for the tangy, warmly spiced fish curry. Tamarind comes in a few forms: whole pods, block-style and concentrate or paste. The block-style, used here, does require soaking and sieving but has a more consistent flavour than the jarred concentrates (and is easier than using whole pods). The Madras curry paste adds a deep flavour with a bit of kick that works well with the tamarind. You can use a mild yellow curry instead for a more mellow version. A firm white fish works best to hold the shape while simmering in the sauce, such as tilapia, catfish, striped bass, sea bass, pickerel and halibut. COCONUT CHUTNEY 1/2 cup (125 mL) unsweetened desiccated coconut, or 2/3 cup (150 mL) grated fresh or thawed frozen 1/4 cup (60 mL) water (for dried coconut) 1/4 cup (60 mL) finely chopped cilantro 1 tsp (5 mL) minced hot chili pepper (approx.) 2 tbsp (30 mL) fresh lemon juice 1/4 tsp (1 mL) salt

WHAT TO SERVE Curry and IPA bond over shared spice, fruit and fragrant hop elements. IPA’s malty, juicy texture and slight bitterness complement the tangy tama-

rind and deep curry flavours. Side Launch Getaway IPA LCBO 143594, 473 mL, $3.45

212 

HOLIDAY 2019 FOOD & DRINK