Brilliant Fish and Overconfident Rice

Pan-Fried Curried Cod on page 258.
This is a brilliant idea! Its quick, easy and would be a great thing to put on the table during a busy weeknight. Here's how easy:
Sprinkle about 3 Tablespoons of curry powder on a cutting board along with a good pinch of salt and pepper.
Roll 2 chunky cod fillets around in the mixture until they are coated.
Put a pan on high heat and add a pat of butter and a "lug" of olive oil.
Lay the fillets in the pan skin side down. Cook a few minutes on each side, spooning the hot oil on top as you go.
Serve over rice with a spoonful of plain yogurt and some cilantro leaves sprinkled on top. Mmm! Good!

Now, to knock out another recipe I decided to make the garlic and nutmeg rice (pg. 96) to go with the curried cod. Well, it was a bit much. At first I thought that maybe the powerful flavors of the garlic and nutmeg were just the wrong pairing with the curried cod. But, the more I thought about it, I couldn't think of anything that would go well with it. It was like the rice, who should have been a "wingman," was too confident and overpowering for its own good and couldn't get along nicely with others. You know the type…wink. wink.

Recipes cooked: 133
Recipes left: 40
Days left: 32