Big Foot Hoppin’ Curry With Frog Legs

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   ["Using a mortar and pestle or spice grinder, grind up your curry powder ingredients. Set aside.", "Using a sharp paring knife or utility knife cut through the tendons of each frog leg and scrape down the bone to completely clean them. When cooked this will leave you with a knob of flesh at the top.", "In a pie pan spread out your flour and dredge your hoppin' frog parts.", "Heat up a saute pan and melt down about 1/3 of your ghee. When the pan is hot brown your frog legs. Set aside.", "In another pan add the remaining ghee and bring up to heat.", "Add in the chopped onions and saute until slightly brown, longer than you would in a European recipe. Add in the ginger and stir. Follow that with your serrano peppers.", "Add about 1 tablespoon of curry powder (or more to taste) to the onion mix, stir and then add the coconut milk. Simmer for about five minutes, stirring frequently.", "Add your reserved frog parts. Simmer for another 25 to 30 minutes. The sauce is likely to separate a bit. But that's Indian cooking. You can ""mount"" it with more ghee if necessary.", "Finish with a squeeze of lime and chopped cilantro.", "*Note to cook on the color of sauces: the French were a little bit weird on this stuff, as in how they named their sauces after ethnicities. For example hollandaise is named after the color of the Dutch people, sauce espagnole (brown sauce) is named for the color of the Spanish people, and sauce allemande for the color of the German people. See where this is going?"]

* Per serving · 4 servings · Values may vary.