https://www.mcgregorwinery.comWe have been eating a lot of fish lately (see our prior posts re our affinity for tilapia). We've also been on a Finger Lake wine run for the last few weeks. I recently took a trip to Lake Keuka, the crooked lake, in upstate NY and did some wine tasting with my father. We started in Hammondsport with Bully Hill of Taylor Wine Family fame and ventured on to the East Side as well (the picture here is from the East Side overlooking the fork in the lake). The white wines from this region pair particularly well with spicy foods and curries. The following is a recipe for a fish curry you might enjoy.
Ingredients: for fish curry indian :
1 1/2 lb white fish
4 cloves garlic
2 hot peppers chopped (selection depends on local availability)
1 tbsp ginger
4 tbsp tomato puree - coconut milk works better to me
2/3rd cup water
Salt to Taste
1/2 cup ghee or table butter - this can be cut down
Spices :
1tsp white cumin seeds, 1tsp turmeric powder, 1tsp garam masala powder
The cooking bit:
Cut the fish into medium-sized pieces.
Heat the ghee in a frying pan, mixing in the spices and garlic (you can also pre-do the garlic) and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
Add the liquids and bring to a boil and then simmer.
Add fried fish pieces.
Reduce the liquid by about half.
If you are looking for a Riesling (I promise my last plug for this varietal) you may want to try the 2008 one from McGregor Winery in Keuka Lake, which won the 2010 NY Food and Wine Critic's award as the best dry Riesling. This Riesling has pleasant aromas of flower blossoms and orchard fruits. It is nifty little wine with floral hints on the palate including hints of stone fruit (white peaches, appricots) and some lime peel and orange honey blossom. It is a particulary good match with hot foods.
