This post has been sitting in the drafts folder for a really long time now. It is from the weekend before last: probably one of the laziest and longest of weekends in a long long time. What did I do? Absolutely nothing, well apart from hanging about at home watching some absolutely mind-blowing animations, cooking a little bit, and generally sinking into bed at every given opportunity. But, this apart, there were three other reasons that made the weekend utterly and perfectly delicious.
After we spotted one (see photo), we started looking for more, and there were so many, hidden in between heavy foliage and all that green and brown. We plucked a couple and left the remaining for the occasional parrot or (yes!) monkey visitor! They can be quite a nuisance, but then, as long as there is no visible damage, we are happy to see them hop over once in a while :)
Secondly, we ate pancakes for breakfast: some with maple syrup, others with butter or soft chocolate spread. And best of all, I didn't even have to slave over the batter. We used Aunt Jemima's ready-made pancake mix, thanks to Madhu's timely visit from Chicago and my superior judgement in listing out all that I needed from Walmart!
|Pancakes for breakfast|
Thirdly, by Sunday evening, I had warmed up to the idea of cooking a little bit. And I mean actual cooking, and not the kind of cooking that ready pancake mixes warrant. We made this simple, yet delicious tuna curry Veracruz style. Lately I have been reading up a bit on popular Mexican food, and this one popped right up on top. I adapted it a little bit to suit what we had at home - definitely not high on authenticity, but right up there in taste!
|Tuna Veracruz style!|
What you need500gm tuna, diced
2 onions, medium-sized, chopped
5 cloves of garlic, medium-large, chopped
black olives, a handful, sliced
green chilies, sliced
Creole seasoning, to taste
1 tomato, large-sized, chopped
100 ml light cream
1 bay leaf
Wash, clean, and pat dry the tuna. Season generously with the Creole seasoning. Keep aside.
In a pan, heat oil and throw in the bay leaf. Once it starts giving out a gentle aroma, throw in the chopped onions and garlic. When soft, add the tomatoes and cook for a couple of minutes.
Now add the fish to pan and fry on low heat for ten minutes, turning the pieces occasionally.
You could also add some salt at this time, along with chopped chilies and olives. Cook for a couple of minutes, turning up the heat slightly.
Now add the cream and let the gravy simmer away gently. You could cover the pan, but keep stirring every couple of minutes, so that the cream does not curdle. Heat should be at the lowest.
Once the fish is soft, and flakes easily, turn off the heat. This should not take more than ten minutes.