The Wonders of Curry: Curry Sweet and Salty Fish

When most people think of curry, they think of the cuisine of India. Pretty logical thinking, however the foods of Asia are also laden with curry and it is quite a regular spice blend when you venture into the regions of Southeast Asia.

The spices used in Asian cooking all have very strong and proven medicinal qualities and the most important of these are the blends of spices used to make curry powder. By-the-way, if you shy away from curry because you think it is "hot," you're wrong. The spice blend itself is quite tame, it's is what you cook it with which makes it "hot." When buying a commercial blend of curry, check the ingredients. All you want are the spices and no salt!

You can use any type of fleshy fish fillet to make this dish. At Fusion Asiana, we use swai, tilapia or catfish. With this presentation we are using asparagus tips. You can also use julienned zucchini or for a more Japanese touch, julienned Daikon radish.

To get the FREE recipe for Curry Sweet and Salty Fish go to Fusion Asiana @ http://on.fb.me/1ORbBsR