The Hot and the Sweet

The curried sunfish was a yin and yang of sweet and hot. I wrote the previous recipe before cooking it and have made some adjustments.

Use a half chopped onion and a quarter cup oil( olive or veg) and 2 tblsp curry powder; add flaked coconut while simmering at the end.

This would be excellent w/ chicken or pheasant or grouse - in that case you can either precook the birds or brown them as boneless portions in the pan along w/ the onions.