Wednesday, September 1, 2010
Joy Luck Curry
Today I was lucky enough to get a plastic container holding a curry base from a chef-friend who obtained the mother base from an Indian chef working with him in the Middle East. The roots were ground spices with yogurt intended for a north Indian lamb curry. The chef-friend adapted it with coconut and his own spin with the backbone of a ginger garlic paste and onions fried almost to burning and dark brown and pureed with the the ginger-garlic paste and tomato to weld together a great meal that using the base curry can include what ever you can imagine. I thinned the base slightly with a little coconut milk, reduced it down and added fresh spinach by the handful, then some chopped boiled eggs. I added a bit of sambal (Indonesian chile paste) and ate it spooned over rice and was happy. Next time I'll try crab or shrimp or tofu. I just joined the joy cook club.