Food You Can Eat: Easy Curry

I know there are a few curry aficionados here at DeadSplinter, so apologies in advance if this is too basic. I like easy, so it worked for me.

I fiddled with the spices, to taste, and you can and should do that too. For example, the backwater grocery here had no garlic-ginger paste, but there was minced garlic and minced ginger, so I made my own. I used two tomatoes and will increase it to three tomatoes next time I make this. Also, I doubled all the spices – this recipe was very mild as-is. It also lists contentious cilantro as an ingredient – use/don’t use, your call.

Finally, a note on protein: use whatever you want, I used the shrimp the recipe defaulted to. But it will work well with shredded pork, cubed tofu, chicken, beef, or even potatoes for our vegan DeadSplinterites.

Ingredients:

  •     ¼ cup vegetable oil
  •     1 large onion, chopped
  •     10 fresh curry leaves or 2 teaspoons ground curry
  •     1 tablespoon ginger garlic paste
  •     1 teaspoon ground coriander
  •     ⅔ teaspoon salt
  •     ½ teaspoon ground turmeric
  •     1 tomato, finely chopped
  •     1 teaspoon ground red chile pepper
  •     2 pounds protein
  •     ¼ cup water
  •     1 teaspoon garam masala
  •     chopped fresh cilantro to taste

Directions:

Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.

Season with salt and turmeric, then mix in the tomato, chili powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat.

Garnish with fresh cilantro and serve with flat bread or rice.

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About Elliecoo 514 Articles
Four dogs, one partner. The dogs win.

6 Comments

  1. This sounds amazing. I love curries. We have a restaurant here in New York called Curry in a Hurry and it’s fabulous, its cheap and cafeteria-style. So it’s not like a serve yourself buffet. Actually, I wonder if it survived the pandemic. It’s on lower Lexington, in a part of Murray Hill called “Curry Hill,” for all the Indian restaurants and groceries and clothing stores. No idea how and why they took hold there.

    When New York in its infinite wisdom decided to erect the World Trade Center they condemned and ripped out a thriving Syrian community. They’d been there for like a century, but fell victim to urban renewal. I used to go to the shabby underground shopping mall under the old World Trade Center, so many jury duties and the courts aren’t that far away, and I would have much rather hung out at a Syrian coffeehouse or a sit-down kebab/shawarma/falafel restaurant. Those Syrians (and their descendants) can now be found on and around Atlantic Avenue in Brooklyn, near BAM and the Barclay Center.

    Not sure why I decided to take you on this culinary tour of New York but consider it my somewhat off-topic gift.

    • That’s culinary appeal of Brampton (minus all the usual Canadian chain restaurants.)

      Good thing I like Indian food and Shawarma/Falafals or I might starve in my home city.

      Strangely enough Mexican Burrito joints and Mexican restaurants (no ChiChi deep fried everything, not TexMex, actual Mexican) thrive here… might have to do with the vegetarian options (cheese, beans, rice, guac and cilantro are almost an Indian Vegetarian dish.)

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