* A +pound of freshwater coho salmon gently cooked and cooled.
* A half pound of pipe rigate pasta boiled to al dente. I thought it was shell pasta by viewing them through the window in the box but they turned out to be large elbow pasta with with one end opened and the other end nearly closed to appear somewhat like a snail shell.
* a sauce is prepared with the ingredients of tzatziki but also including tamarind paste and mango chutney. The tamarind is dark colored and shaded the mixture unpleasantly dark. I love the taste, but I could do without the coloration.
Sauce:
* 1/2 cup sour cream
* 1/2 cup plain Greek yogurt
* 1/2 diced English cucumber
* 1/8 teaspoon salt
* 1/16 teaspoon freshly cracked pepper
* 1/2 teaspoon coriander
* 1/4 teaspoon cumin
* 1 finely diced jalapeño pepper
* 1 clove scrapped garlic
* 1 finger scrapped fresh ginger (If the ginger root is a hand, then use a finger, the same amount of mass as the garlic)
* two small carrots carefully Julienned
* three slices of white onion, heated in the microwave to reduce its sulfides.
Is there guidance on how much tamarind or mango chutney to use? Where's the recipe? - all that's here is a (seemingly partial) list of ingredients. Would like to know more!
ReplyDelete