Curry

Curry is the English description of any of a general variety of spiced dishes, best-known in Indian, Bangladeshi, Thai, Malaysian and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region.

He found another good recipe at Tokyocube, where they suggest adding a little milk to make the curry taste more mellow.

Seafood and milk? Well, it tastes exotic, but magnificient, when he cooks it.

Features

Curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yoghurt, cream, coconut milk, coconut cream, legume purée, or broth.

Prep Time: 15 minutes
Cook time: 15 minutes

Steps

1Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more.

• 1 tbsp sunflower oil
• Optional mix-ins like 1 thinly sliced onion
• 1 tbsp freshly grated ginger

2Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.

• 2 crushed garlic cloves
• 1 red chilli
• ½ tsp turmeric

3Add the spinach and prawns.
Cook for 1 min more until the spinach wilts and the prawns turn pink.

• ½ tsp chilli powder
• 1 tsp coriander
• 10 curry leaves

4Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs.

• 1 large potato
• 400ml can coconut milk
• 8 cherry tomatoes

5Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.

• 1 baby spinach
• 200g pack peeled prawn
• 175g basmati rice

6Eat the Curry.

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