Receta What else we can eat with curry besides rice........
I did some Indiana Jones research, and this what I found.......
Most people in the world today know what curry is, or at least they think they do.
In Britain the term ‘curry’ has come to mean almost any Indian dish, whilst most people from the sub-continent would say it is not a word they use, but if they did it would mean a meat, vegetable or fish dish with spicy sauce and rice or bread.
Fish curry compliments from a friend.
The earliest known recipe for meat in spicy sauce with bread appeared on tablets found near Babylon in Mesopotamia, written in cuniform text as discovered by the Sumerians, and dated around 1700 B.C., probably as an offering to the god Marduk.
The origin of the word itself is the stuff of legends, but most pundits have settled on the origins being the Tamil word ‘kari’ meaning spiced sauce.
Babylon in Mesopotamia.
There's a saying "eating curry can be like a performance of Beethoven's Ninth Symphony.... especially the last movement, with everything screaming and banging Joy"
Curry spices
Vindaloo Prawn Curry
Spicy Vindaloo prawn curry my style. Vindaloo is an Indian curry dish popular in the region of Goa. Often regarded as a fiery spicy dish, though it's not necessarily the hottest dish available.
I have watered and diffused down the hot chillies, to be less spicy,......it won't be in the thermonuclear 5 megaton range, burn your tongue, and think of me, or make you aroused, so that when eating you no need to hop, skip or tip toe to the bathroom put whole face under the tap or take cold shower.
Irresistible juicy and crunchy prawns.
oppss...you'll be doing this if the curry is too hot.
Ingredients A
- 500gm large fresh prawns
- 2 tbsp curry powder
- 1 tsp salt
- 1/ Wash and trim the feelers off prawns. Rinse and pat dry with kitchen towel.
- 2/ Marinate with salt and curry powder for 4 to 5 hours. Chill in the fridge.
- Ingredients B
- 4 tbsp vegetable oil
- 1 large onions -diced
- 4 cloves garlic
- 3 green chillies - remove the seed and cut julienne
- 4 bird eyes chilies- remove seed and chopped coarsely
- 120 mls coconut milk
- 1 tbsp tamarind pulp
- 2 tomatoes - diced
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 3 tsp sugar or to taste
- salt & pepper to taste
- Onion, tomato, green chillies, ginger, bird eyes chilli.
- Ingredients C
- 6 whole dried chillies - soak in hot water and remove the seeds,
- 3 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp whole black peppercorns
Coriander seed, cumin seed, black peppercorns, masala garam, dried chilles, garlic.
Ingredients D
1 bowl water or more
100 grated coconut - toast until slightly brown
1/ Pound ingredient C until smooth and fine. Or you can use a blender / food processor to do the job. Best to use mortar to pound the spices same time can exercise your biceps and triceps workout.
2/ Mix the tamarind pulp with 2 tbsp of water and sieve the tamarind juice, keep aside.
3/ Heat the 4 tbsp of oil in a wok over medium heat. Stir fry the onion until slightly golden and fragrant.
4/ Stir in the green chillies and bird eyes chillies let it cook for 1 minute.
5/ Add the curry paste ingredients C, stir fry for 2 minutes. Add prawns and cook for 2 minutes. Pour 1 bowl of water, coconut milk, garam masala, turmeric powder and tomatoes, simmer for 5 minutes.
6/ Add tamarind juice, sugar, salt and pepper to taste and cook for further 3 minutes or till the prawns is cook. Add in the toasted coconut and mixed well.
7/ Serve hot with rice and papadum.
Not only Indian curries can be hot, but.....
Bollywood actress Mayuri
Eat while it's hot.....
See what I mean.......
Bollywood actor/model Allu Arjun
Hot pepper plants. Don't fool around with it. I can tell you.... this is in the 10 megaton range.
This is one way of eating rice with curry.... banana leaf rice. In banana leaf rice, white rice is served on a banana leaf with assortment of vegetables, curried meat/ fish/ prawn, papadum or pickles. It's traditionally eaten with the hand.
String hoppers with prawn curry.
Roti canai or roti paratha with prawn curry. This roti canai I brought from the Indian restaurant. But you can easily make this delicious bread at home.
Or you can serve it on a plate.
Hot peppers
I can make it very hot, but this is what going to happen.....
Crispy Karapincha
1 bowl fresh karapincha
2 tbsp oats
1 tbsp butter
1.5 tbsp sugar
1/ Wash and drain dry the karapincha.
2/ Toss dry the karapincha in a non stick pan, add the butter and oats.
3/ Use low fire and keep stirring until the leaves dry and crispy.
4/ Remove from heat, add sugar and mixed well. Serve immediately.
Sweetened mango yogurt to cool down your tongue. Dice one mango and mixed with 150 mls yogurt. Mixed well and chill in fridge.
The banana leaf is used as it's believe that the hot rice will release the coating on the banana leaf, which aids in digestion.
Danger! Handle with extreme caution.
And even whats his name wouldn't fool around with this. It'll be " Hasta la vista, baby"!
After eating, if you find the curry is hot, you might be encouraged to do this........
This iced water just for insurance, just in case I slipped up somewhere.
Have a wonderful week ahead. It's been fun having you drop by.
This post is link to Foodie Friends Friday host by Marlys of This And That and her co-hosts