After braving a northern European winter weekend in Copenhagen, we've decided to warm things up a little bit, and have declared this week 'Brazilian Food Week'. Now, we're fully aware that Brazil isn't particularly famous for it's bike culture, and to our (admittedly limited) knowledge there aren't many famous cyclists to hail from Brazil. Therefore, should you find yourself sitting and scratching your head, wondering why on earth have we declared it Brazil week in the middle of February, fear not. The answer is a simple one: why not? If you're not satisfied with that, then consider the colours, the flavours, the gentle spices, the sheer mix of styles, ingredients, and dominant forces behind Brazils culinary culture. We think you'll find it's the perfect remedy for a chilly and grey week in February in Amsterdam.
Tonights special is, 'Coconut Fish & Achiote Curry'. Achiote is a curious little delight. An inedible fruit, Bixa Orellana, is harvested for it's seeds, and used mostly for it's colouring qualities. The murky world of US Food and Drug Administration uses a lot of it for colouring because it's classified as exempt from certification. Brazil is a lead consumer of achiote for eating purposes, and it's what gives this dish it's warm tones...
(to serve 4 family/friends)
Ingredients: White fish of your choice, 400ml coconut milk, garlic, 1 lime, 1 onion, 3 tomatoes, achiote (seeds & powder), curry powder, red pepper, salt, pepper, brown sugar, and rice (optional).
Method: Marinate the fish in the lime juice and a gentle sprinkle of curry powder for 10mins. Chop up the garlic, onion, and tomatoes. Fry the fish in a quarter of the coconut milk, and add the onion, garlic, tomatoes, curry powder, and achiote seeds. Simmer for 5mins. Carefully turn the fish before adding the red pepper, and a generous sprinkle of brown sugar. Leave to simmer for 15-mins. Serve hot with optional sides of rice, crackers, and/or fresh mango.
Tips: For an orangey colour add more curry power and less achiote, for reds, vice-versa.
