A recipe for fish stew inspired by the flavors of East Africa: fish, shrimp, vegetables, coconut milk and a touch of curry.
A zippy, easy-to-make curry that works with any sort of crab.
Ethiopian alicha wot is a mild curry that can be made with beef, lamb or venison. I used to cook this at an Ethiopian restaurant.
Goa is a part of India that was once controlled by Portugal, and this curry is an amalgam of the two cultures. Any firm fish will work here, but I tend to use lingcod or striped bass.
As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It’s actually a lot easier to make than it looks.
When you make an Indian rabbit curry, you kinda just gotta call it “Hare Krishna,” especially if you use actual hare, as I did. This is, more or less, a south Indian curry.
Thai red curry with duck is a standard dish in that country’s cuisine — in fact, it is thought that ducks were first domesticated in Southeast Asia, so this is about as core a duck recipe as you can get. And it’s mad crazy awesome.
One of the best things to make when you have firm fish such as shark, swordfish or sturgeon is a stew. And in summer, I love me some Thai green curry when I catch sharks and sturgeon.