Choo-chee provides a creeping heat that you can feel on your tongue hours afterward, plus it's one of those items that is gluten-free without suffering from being a "mock" version.
This time I dusted the fish with Dizzy Pig Shakin' The Tree and baked it separately (425f 8-10 minutes) to keep it moist and whole.
I followed the directions on the tin, reducing the amount of coconut milk to only one can, and adding a pound of sliced carrots. They simmered until tender, about 20 minutes.
|Spicy Carrot Curry|
|Carrot Curry and Haddock|
Ah well, there's always next time.