You might remember when I told you about my cilantro aversion. It’s funny how tastes can change, even as an adult…long story short, it turns out, I think I’m cured. (Baby steps though! You probably won’t be seeing cilantro as an ingredient in my recipes any time soon…and I really don’t think I’ll ever be able to eat that tortilla soup I made. *Shudder.*) Since I had sworn off ever eating cilantro again, you might wonder how I discovered this…read on, Dear Reader!
I recently had the opportunity to try a few Stonehouse 27 sauces, including the following flavors: Tamarind & Garlic, Spicy Cashews & Cream (both hot and mild varieties), Cilantro & Coconut, Dates & Tamarind, and Tomato & Chilies (thank you to the kind people at Stonehouse 27!). One night, Mike was in the mood for fish curry and since I didn’t have a ton of time to spend making dinner, I thought it would be the perfect opportunity to try one of the sauces. The Cilantro & Coconut sauce sounded like it would be good with fish so I decided to give it a go. (I had no intention of eating it…I just figured I’d have eggs for dinner or something.)
As the curry was simmering away it started smelling more and more delicious. The savory smell of garlic and onion (which I can never resist) was mixing with the sweet smell of coconut milk…and the spices in the sauce took the aroma over the top. It was calling to me…no, screaming to me, actually. I had to try it.
I cautiously tried a small spoonful at first. One bite let to two and I was hooked, trading my small spoon in for a bowlful, with all thoughts of eggs for dinner quickly escaping my mind. The thing about the cilantro in the sauce is that while I could taste it very faintly in the background, it wasn’t strong or overwhelming in any way (and even more pleasantly surprising to me was that it had no taste of soap!). Actually, it was a perfect harmony of flavors. I still don’t relish the idea of eating a bucket load of fresh cilantro…but at least now I probably won’t shun a recipe and run two miles in the opposite direction just because cilantro is an ingredient. :)
- All natural ingredients
- Naturally gluten-free
- Low sodium (less than 40 mg per serving!)
- No trans fat
- No refined sugar
“Stonehouse 27 is a minority and woman-owned business that donates a percentage of its profits towards education for women and children.” (From a Stonehouse 27 brochure.)
If you’re on Facebook, you might want to check them out here.
And if you’re interested in finding their sauces near you, here’s their retail locator.
Notice I’m garnishing this with fresh parsley instead of cilantro, lol…I don’t keep cilantro in the house!
Quick & Easy Coconut Fish Curry
2 tablespoons olive oil
1 medium onion, thinly sliced
1 medium red bell pepper, deseeded and thinly sliced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon curry powder
1 (14 oz) can coconut milk
1 (12 oz) jar Stonehouse 27 Cilantro & Coconut sauce
3/4 to 1 lb firm-fleshed white fish fillets (such as cod, haddock or grouper), bones and skin removed
Heat oil in a medium saucepan over medium heat; add onion and bell pepper and cook until completely softened but not mushy, about 7 to 10 minutes. Add garlic and curry powder, and cook 1 minute more. Add coconut milk and Cilantro & Coconut sauce, bring up to a gentle simmer (turning heat down as necessary to keep it at a simmer), and cook 3 minutes.
Add the whole fish fillets, making sure they are completely submerged in broth (they will break into smaller pieces while cooking). Cover the pot and cook (without stirring), making sure it doesn’t boil, until fish is cooked (about 7 to 10 minutes). (The fish is done when it is opaque and flakes easily with a fork.)
Disclaimer: I received the Stonehouse 27 Cilantro & Coconut sauce free of charge; as always, opinions stated are my own.