Sunday, February 28, 2010

Artist's Cookbook: Oso Negro's Giriama Fish Curry

Artist's cookbook is a new segment on Write. Click. Cook. Listen, that profiles an artist (that we haven't previously mentioned) and a recipe that they've submitted. First up is Oso Negro, an unsigned, South African hip hopper (and recovering Scientist) who relocated to North America as an infant. Oso Negro (pictured above, photo taken by Lucky Tucker) works closely with his pals Stork and Nick B. (all former members of h-boms) to create catchy, kitchen bouncing, hip hop.

Oso Negro's recipe is a traditional curry that originally came from the cookbook A Taste of Africa by Dorinda Hafner. He has tweaked it slightly to fit his own palette (and sings the recipe in his song "Break it Out featuring Stork"). For more information about Oso Negro check out his Facebook page.

Oso Negro's Giriama Fish Curry (adapted from Dorinda Hafner's recipe)
(printable version)

-6 cloves garlic, chopped
-2 teaspoons cumin
-4 red snapper fillets
-4 tomatoes, chopped
-5 green onions, chopped
-1 teaspoon ground turmeric
-3 Tbls. extra virgin olive oil
-2 cups coconut milk
-salt
-freshly ground black pepper

1. In a large skillet stir-fry the garlic and green onions in olive oil until onions become bright green. Add cumin and turmeric and cook for an additional 5 minutes.

2. Stir in the red snapper and season with salt and pepper. Cook for 10 to 15 minutes. Add the tomatoes and cook for 10 minutes.

3. Stir in the coconut milk and simmer slowly for 15 to 20 minutes, or until the sauce reduces to a creamy texture.

4. Serve immediately with basmati rice.

NOTE: The traditional recipe calls for a glowing piece of charcoal to be added to the dish before serving. This is not recommended for the average kitchen!

Oso Negro-Break It Out featuring Stork




Download the song and video here.