Fish with coriander and coconut milk: Fish at this time? | EUROtoday

“We should all cook with fresh turmeric,” writes Indian-born British TV chef Romy Gill in an article for a meals journal. She's in all probability proper, however sadly I nonetheless don't cook dinner with contemporary turmeric. I take the bottom one from the spice rack, which is now obtainable nearly in every single place. But if I come throughout contemporary turmeric – these are small tubers that resemble ginger on the skin and glow yellow on the within – any further I’ll know what to do with it: peel it, lower it finely and use it as an ingredient a spicy paste that tastes good with fish. Romy Gill additionally makes a tea from turmeric, with fennel, ginger, cloves and honey. But that seems like winter to me, and I don't need something to do with that for the time being.