I’ve a passion for Cooking and keep looking for good articles. Today, I checked if I could find more info by entering ‘fish curry’ in Google and found this:

Cooking with decent ingredients means that you don’t want to waste them, however lowly they may seem to be. Something that has crept up on me is finding ways of using up every last crumb of the bread I bake. It’s the sort of thrift I was brought up to, but which doesn’t work if you’re eating Mother’s Pride. At the fish counter yesterday, I was very aware of Ed Bruske’s gentle admonishment: I love monkfish. However, I’ve stopped buying it because it is listed as “avoid” by the Monterey Bay Aquar

Hmmm, I have too look further into that for my Cooking blog.

Shrimp Creole

This is even better the next day! 1 1/2 cups diced celery 1 1/4 cups chopped onion 3/4 cup chopped green bell pepper 1 (8 ounce) can tomato sauce 1 (28 ounce) can whole tomatoes 1 clove garlic* 1 teaspoon salt 1/4 teaspoon pepper 6 drops Tabasco sauce (optional) 1 pound shrimp, deveined and shelled 1 teaspoon garlic salt or 1/4 teaspoon garlic powder Combine all ingredients except shrimp. Cook for 3 to 4 hours on HIGH or for 6 to 8 hours on LOW. Add shrimp for the last hour of cooking. Serve

I tried several more searches on ’shrimp with green sauce’ but after some time I got tired, gave up and posted this entry to ‘Fish curry’. Still, I think it was an interesting time.