#TasteofThursday Salt Spring Island Mussels Vin Daloo

Salt Spring Island Mussels Vin Daloo Chef Kunal Ghose of Fishhook

 

Vin Daloo

Ingredients:

2 oz canola oil

4 oz garlic (minced)

4 oz ginger (minced)

1 Jalapeño (minced)

1 medium cooking onion

3 tablespoons toasted coriander

l tablespoon toasted cumin

1 tablespoon toasted fennel

1 tablespoon black pepper

1 teaspoon salt

2 tablespoons Madras curry powder

1 tablespoon either hot chill powder or Mexican chill powder

1 bunch cilantro (chopped)

1 can (16 oz) diced tomatoes

1 can (14 oz) coconut milk

4 ounces brown sugar

2 ounces Worcestershire sauce

3 ounces sherry vinegar

6 ounces white wine

1. Heat canola oil, chop the onion & caramelize
2. Add minced garlic, ginger and jalapeño, reduce heat and sweat until fragrant
3. Grind toasted whole spices and add all the spices (from first list of ingredients) to the onion and garlic mixture
4. Cook until paste combines and spices mature
5. Deglaze with sherry vinegar and white wine
6. Add tomatoes, cilantro, coconut milk, brown sugar and Worcestershire sauce and simmer for 10 minutes (add salt to taste)
7. Add mussels to the pot and steam, covered, until the shells open

Chef Kunal Ghose, co-creator/owner of “Red Fish Blue Fish”, and now the new Victoria tartinery and fish curry house “Fishhook”, sleeps well at night knowing that success came via sustainable practices. When the opportunity came up to do it right in Victoria, he jumped on it. The Ocean Wise program aided him in creating his 100% sustainable menus . Well studied and passionate about the issues that face our oceans, Kunal is acutely aware that hand selecting the finest and most ethical seafood for his kitchen serves a great purpose for the longevity of his businesses and for our oceans. Kunal has had some TV appearances that include “Eat St.” and being a chef’testant on  “Top Chef Canada”, as well as other media in “Reader’s Digest”, “Western Living”, “Yam “, “Boulevard” and “Eat” magazines . His recipes and tips have been also been published in “The Oceanwise Cookbook”, “A Good Catch” the, “Eat St. Cookbook” and soon to grace the latest Oceanwise volume. On Twitter follow him at @ChefishBluefish and @fishhookvic