Our friend and fellow foodie, Mary Jo, has created a delicious recipe for a GREEN MASALA PASTE, that, when mixed with a bit of mayo, makes a lovely accompaniment to our cold smoked Albacore Tuna loin:
Mary Jo’s Green Masala Paste
3 cloves garlic
2 tbsp. grated fresh ginger
1 cup firmly packed fresh mint leaves
1 cup firmly packed coriander leaves
1/2 cup white vinegar
2 tsp. salt
2 tsp. turmeric
1/2 tsp. ground cloves
1 tsp. ground cardamom
1/2 cup vegetable oil
1/4 cup sesame oil
In food processor or blender, mix garlic, ginger, mint, coriander and vinegar until smooth. Mix in spices and salt.
Heat oil in saucepan until very hot, add mixture, bring to boil, turn off heat. Cool and bottle. Add oil to to cover if there is not enough.
Add a tablespoon or so (to taste) to mayonnaise to use as a spread with fish. (Smoked tuna is particularly good).
You can also freeze paste in small quantities.
We tried a dollop of Mary Jo’s Masala with mayo on some pan seared Coho fillets and it was delicious. As a twist, we seared the coho skin side up until the fleshy part had developed a crispy surface and cooked about 1/4 inch through. Then it was flipped onto the skin, sprinkled with a bit of S & P and cooked till barely done.
