As Lent approaches I begin to think about traditions almost as much as I do at Christmas although for very different reasons. Lent is still a sort of celebration even in it's austerity. I kind of like the thought (contemplative and sombre) of it more than the craziness that has become the tradition of Christmas (Just watched this movie over the weekend and thought it was fantastic!!! This guy is awesomely crazy!)

So, although my first thoughts fall to Hot Cross Buns (that will be later though), right behind that thought are more thoughts of fish. We like fish. Derek just made fish last night in fact but it's not enough for me right now. I want more fish! From what I understand fish is also very much a part of the Lenten tradition (although friday is the usual fish day - though I believe that during Lent Sunday is the only 'Feast day' during which any kind of meat is allowed - someone please feel free to correct and/or better inform me on the fasting tradition).


In any case, fish curry leaves the bland white fish baked in foil right where it should be... a dim and distant memory (I'm speaking strictly from my own damaged dorm life past of course!).

I love using coconut milk in curry. It rounds out the heat and gives a rich, butteriness to the whole dish. I'm also learning that it contains some significant vitamin and mineral benefits (been reading this book called 'Nourishing Traditions' - an interesting read for sure). I also like stretching out the dish as far as possible by using more vegetables than is traditional. Curries usually focus on one or two main ingredients. I just like using as many veggies as possible. This curry goes down very well with rice, quinoa or even couscous in a pinch - if you can get your hands on some well done Naan bread all the better!!!

Rainbow Trout in Coconut Milk Curry (serves 4 for a main course)

2 - 3 tbsp of butter or Coconut oil (any oil will do really - I like a combination of butter and oil)

1/2 Onion, chopped fine

1/2 - 3/4 Zucchini, chopped coursely

6 Mushrooms, quartered

3 cloves of garlic, crushed

1 can Coconut milk

Pataks Madras Curry Paste (is this cheating - but they do such a good job!!!!)

2 tbsp Worcestershire Sauce

dash or two of Angostura Bitters

1 - 2 tbsp Soya Sauce

1 tsp ginger

1 tsp coriander

1 tbsp turmeric

1 - 2 tbsp garam masala

2 medium to large sized Trout Fillets (I don't usually bone them b/c of the health

benefits but feel free)

salt to taste (leave to the end)

In a heated Dutch Oven saute the vegetables, leaving out the garlic. After about 5 min add in the garlic and saute for 2 - 3 more minutes. Meanwhile, in a small bowl mix together the curry paste, all of the sauces and spices until they form a paste (you can feel free to add a little water if necessary) and set aside.

Cut the trout into large chunks 2 - 3 inch squares or so and have ready. Once the veggies are wilted add in the trout and mix

together. Add in the curry mixture and stir to coat all of the fish.

Let the fish

cook in the curry for 3 min. or so. Add in the

Coconut milk and mix well. Let the curry simmer on low heat for about 20 - 30 min to allow the flavours to mix. Check taste to make sure nothing else needs to be added. Try to wait for it to cool slightly before digging in (believe me the smell alone will make you crazy) otherwise you will burn your tongue (yeah... it's happened, so what!).

Serve over rice or Naan.