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The General Food Store, 1959 Oakridge Lane, Dallas, TX (2026)

10/28/2021

Too much oil added when onions or other ingredients when they are fried can also decrease the firmness of the mixture. The onions can also act a failure points in the cakes causing fault lines about which the cakes can fall apart when being cooked. The onions should be chopped very finely to avoid these problems.

06/17/2021

ingredients
12 Shell-on king prawns from sustainable sources, large raw 1 Chilli, fresh red 1/2 tsp Chilli, powder 250 g Colour cherry tomatoes, ripe mixed 1 5 cm piece Ginger
How to make Curry Fish Stew:
Prep fish. Pat the fish dry on all sides (with paper towel). Slice in bite-sized chunks and season well with salt and pepper. Refrigerate until ready to add to stew.
Dice veggies. Dice up the veggies in uniform small pieces. (See above.) Set aside.
Sauté veggies. In a medium stockpot over medium-high heat, add olive oil. The add the diced onion, carrots, peppers, and sweet potatoes, along with some salt and pepper. Cook until slightly soft, about 6-7 minutes. Add minced garlic and stir for about 30 seconds or so.
Add remaining ingredients. Then add the broth, coconut milk, red chili paste, diced cherry tomatoes, a pinch of red pepper flakes (optional), and the lime zest. Bring to a simmer, and cook until the veggies are tender, about 10-15 minutes.
Add the fish. Place the fish into the stew, pressing it into the liquid so that it is nearly covered. Cook for about five more minutes, or until fish easily flakes with a fork. Remove from heat immediately.
Serve. Serve the fish stew over some prepared rice. Add some freshly squeezed lime juice, and additional black pepper or red pepper flakes

06/12/2021

Ingredients
Fish
1 tsp ground turmeric
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
1 lb boneless, skinless white fish, cut into cubes
Curry
Coconut oil
2 medium white onion, diced
5 large cloves garlic, minced
2 tbsp fresh ginger, minced
4-6 green chilies (Anaheim chilies), sliced lengthwise in long slivers (deseeding is optional)
1 cinnamon stick
6 cardamom pods
1 tsp mustard seeds
1 14oz can full fat coconut milk
1 cup | 240 ml chicken stock or water
1 tbsp lemon juice
1/2 tsp ground turmeric
20 dried curry leaves or 8-10 fresh curry leaves* see notes
2 large tomatoes, quartered
Salt to taste
Fresh cilantro for serving
Lemon wedges for serving
Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions
Fish Prep
Add the turmeric, salt, pepper and lemon juice to a large bowl and mix together to form a watery paste. Add the chopped fish to the bowl and gently mix to coat fully in spice. Set aside to marinate for 20 minutes.
Stew
While the fish is marinating, prep the vegetables. Dice the onion, finely chop the garlic, slice the chilies and quarter the tomatoes.
After the fish has marinated, add 1-2 tablespoons coconut oil to a very large pan or pot over a medium heat. When the oil is hot, add the fish to pan and fry 1-2 minutes on each side, searing the outside of the fish. Remove the fish from the pan and side aside on a plate.
In the same pan, add a little more coconut oil if needed. Once melted, add the onion, garlic, ginger and chilli to the pan. Sauté about 5 minutes to soften the onion.
Add the mustard seeds, cardamom pods and cinnamon stick to the pan. Cook another 2 minutes.
Add the coconut milk, stock or water, lemon juice, turmeric and curry leaves to the pan. Mix well then add the tomatoes. Let the mixture gently simmer, uncovered for 10-15 minutes.

Add the fish to the stew and continue to simmer another 10 minutes, cooking the fish fully now.
Taste and season with salt as needed. Add more lemon juice for added brightness.
Serve with additional lemon wedges and fresh cilantro on top and enjoy

06/09/2021

Ingredients 2 pounds white fish thicker cuts like cod or haddock. kosher salt and freshly ground black pepper to taste. 2 Tablespoons olive oil. 1 medium yellow onion diced. 1 1/2 cups carrot diced. 1 medium yellow pepper diced. 1 medium jalapeno pepper diced (with or without seeds) 1 small sweet potato peeled and diced.
Method: Prep fish. Pat the fish dry on all sides (with paper towel). Slice in bite-sized chunks and season well with salt and pepper. Refrigerate until ready to add to stew.
Dice veggies. Dice up the veggies in uniform small pieces. (See above.) Set aside.
Sauté veggies. In a medium stockpot over medium-high heat, add olive oil. The add the diced onion, carrots, peppers, and sweet potatoes, along with some salt and pepper. Cook until slightly soft, about 6-7 minutes. Add minced garlic and stir for about 30 seconds or so.
Add remaining ingredients. Then add the broth, coconut milk, red chili paste, diced cherry tomatoes, a pinch of red pepper flakes (optional), and the lime zest. Bring to a simmer, and cook until the veggies are tender, about 10-15 minutes.
Add the fish. Place the fish into the stew, pressing it into the liquid so that it is nearly covered. Cook for about five more minutes, or until fish easily flakes with a fork. Remove from heat immediately.
Serve. Serve the fish stew over some prepared rice. Add some freshly squeezed lime juice, and additional black pepper or red pepper flakes

Address

1959 Oakridge Lane
Dallas, TX
75207

Website

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