The sauce is extremely versatile and can be used with most fish, shrimp, scallops, chicken and beef or even pork. We serve the dish simply with steamed rice and a seasonal vegetable. The sauce can ...

MAKE THE APRICOT PUREE In a small saucepan, heat the sake until warm. Add the apricots and let stand at room temperature until softened, about 30 minutes. In a mini food processor, puree the apricots, ...

1. Make the sauce by adding all of the ingredients to a blender. Blend until smooth. Add to a bowl and set aside for later. 2. Make the samosa filling by adding a bit of oil to a skillet over medium ...

These chicken tenders combine flavors from two beloved cuisines for crispy, coconutty, curry-flavored goodness. With the ...

Marinate fish: If using frozen fish, defrost thoroughly and pat dry. In a small bowl, mix together 2 tablespoons olive oil, squeezed lemon juice, 1 tablespoon finely chopped cilantro, 1/2 teaspoon ...