HUNGRY GERALD

Supper last night was a tasty BSK improvisation—fish curry. BSK cooked monkfish on the range in a saucepan. The fish nestled in a sauce of fish stock, olive oil,garam masala, onions, garlic, curry powder and Indian spices. BSK added some chunks of zucchini. (HG made HG’s portion “picante” with Frank’s Hot Sauce). Served on a bed of rice and accompanied by Major Grey’s Chutney, the food warmed body and soul on a chilly night. Monkfish is a good choice for this dish. It stays firm and tender after simmering. Halibut would be an alternative. Alas, too pricey. Cod, unfortunately, would fall apart in the pan. BSK has never cooked monkfish before. HG is sure BSK will improvise sauteed and baked or roasted monkfish suppers. Monkfish tastes a bit like lobster so melted butter with a squeeze of lemon juice might be a good idea.