I had the pleasure of lunching with a couple of very close girlfriends of mine this past weekend; Katie and Nadisha. We have known each other for more than 12 years. We have been through college, boyfriends, heartaches, graduations, first jobs, marriages, kids and so much more between us. These are amazing, talented women who inspire me in so many ways. Patient, loving, caring moms and just beautiful women. I love them 🙂

Between work and life, it gets really hard for us to get together that often BUT when we do, oh boy! We have a blast!! We have only one rule though.. It has to be a potluck! Katie is an amazing cook who makes the most delicious and authentic Asian food. Dishi (Nadisha) makes mouthwatering Sri Lankan food but is also famous for her desserts!

Katie, Dishi and Me (Right to left)

So, this past weekend was an opportunity for us not only to spend some quality time with each other but also treat ourselves to some delicious food. Are you surprised that all my posts are about food?!

So for this lunch, I made a baked Salmon dish with a recipe which is a little nod to our Asian roots. I tried to combine Indian, Asian and Sri Lankan flavors to celebrate our cultures. Hope you enjoy it 🙂

For 2 Fish fillets (6-8 oz. Each)

1/2- 3/4 cup of coconut milk
1 Tbsp chopped cilantro
1 Tbsp chopped fresh basil
1 Tbsp fresh curry leaves
1/2 Tbsp of ginger-garlic paste
1/3 Tbsp of curry powder
A pinch of turmeric powder
Salt, black pepper and cayenne to taste

Mix the above and pour over fish in an ovenproof dish. Bake covered in a preheated oven at 450 degrees for 12-15 minutes. Make sure to baste the fish with the sauce midway. Cook till the fish flakes easily with a fork. Remove the cover and cook for about 3-4 minutes to get a golden crust on top.

Easy? Yes!! Delicious? You bet!!
Enjoy!

I also made the below.. Recipes up soon!

Brussel sprouts stir fried with garlic and roasted mustard seeds

Baked beets in mint and olive oil