Midnight Bluegill Curry Chef

Dark out, slipping across the yard. Light dusting of snow on the porch. Four bluegills, quickly cleaned and scaled at the end of my yard, overlooking the Mississippi.

Half an hour later, a pungent aroma rises from the kitchen, just beyond the porch, where the bucket remains. (I'll wash that out tomorrow.)

This bluegill curry was designed for opakapaka–the pink snapper. It's a Thai dish and an acquired taste. Pretty darn hot. Works nicely with bluegills, which are rolled in tapioca starch and deep fried while you prepare the sauce in a skillet. Heat the skillet with three tablespoons of ghee (clarified butter, Indian style), and add 3 tablespoons of red curry paste. Red...

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