3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved
lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4
equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
Working quickly so ice cream doesn't melt, cut block
lengthwise into 5
equal rows and then crosswise into thirds so you have 15
pieces measuring about 4x1 1/2» Working with 1 brick of ice cream at a time, use a thin metal spatula to place on a flat - side - up cookie and top with a right - side up cookie.
Working quickly so ice cream doesn't melt, cut block
lengthwise into 5
equal rows and then crosswise into thirds so you have 15
pieces measuring about 4x1 1/2».