CURRY | 101 CURRY SAUCE 2 medium sweet potatoes peeled and chopped into cubes 4 Tbs olive oil, divided 1 tsp green curry paste (1 heaped teaspoon for a spicier taste) 2 chopped garlic cloves 1 medium onion, finely chopped ½ tsp ground cumin ½ tsp ground turmeric ½ tsp ground coriander 1 Tbs sugar (Optional) 2 cups coconut milk 1 tsp miso paste (melted well in a bit of boiling water) Preheat the oven to 180°C. Prepare a baking sheet lightly oiled. Mix the sweet potato cubes with 2 Tbs olive oil and bake in the oven for about 30 minutes until lightly browned. Or grill in the oven until soft and slightly browned (~30 min). In a medium pot, heat the remaining 2 tablespoons of oil over low heat. Add the green curry paste and sauté for 2 minutes while mixing (careful not to burn it). Add the garlic and onion and sauté until soft. Add the cumin, turmeric, coriander and sugar, sauté for 1 minute more. Add the coconut milk, miso paste, sweet potato and tofu and cook gently for 10 minutes. Serve over rice. OKRA CURRY FROM THE ANDAMAN ISLANDS DANI WRITES: When I was travelling India, I spent almost a month in the Andaman Islands and two weeks on an island called Niel. In Niel, every morning the people working in the kitchen used to ask me what I want for lunch and at what time I would like to eat, so they could prepare it in advance. I noticed that most of the times when I saw okra on a menu in India, it was usually fried, and they never made stews ( תבשילים ) from it. So, I asked the kitchen to make up a dish for me- I asked them to take the okra and the sauce from the vegetable curry and combine them and make an okra coconut curry. At first, they were surprised because they never heard of making okra in a stew, but they made it and it was delicious, prepared with fresh coconut and curry leaves. It became my favorite meal and the one I had for lunch every single day for two weeks straight, with plain naan and sometimes rice. I started talking about it so much with friends from the Island that local people came to the guesthouse to try this special dish, and it became so popular that the guesthouse manager said that he would consider putting it as a dish on the next menu.
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