Monday curry

I feel like I am turning into a page filler for the National Enquirer:  “Mother Drifts.   Two Weird Bug Bites Involved.”  Over the past few weeks, I have been feeling the intense need to move (with my family) somewhere other–like maybe France or India.  At about the same time, I was bitten by something.  I am almost sure it is a spider.  On the positive side, maybe I’ll end up in France or India with a movie contract to make Spider Woman.  Trying to remain calm and practical, I made an appointment with the doctor and I am going to try cooking instead of packing.
I have no idea where the hammer is, and no idea how to tell a fresh coconut from a dud, so I’m going to have to use canned coconut milk for my curry.   Toast 2 teaspoons of fennel seed, 5 cardomam pods and 1 teaspoon of cumin.  Crush in a mortar and pestle and set aside.  Saute 2 inches of fresh ginger with 2 cloves of garlic, a shallot, a few leaves of fresh cilantro and a small red onion with 1 fresh chili that has been deseeded and sliced, in butter.  Add  1 teaspoon of turmeric.    When the onions are completely softened (about 10 to 15 minutes), add 1 (12 oz.) can of the best coconut milk you can find along with a can of water and simmer for about 10 minutes.  Give it a squeeze of lemon juice, and continue to simmer gently for about 5 minutes.  Add another few leaves of fresh cilantro, and taste for salt and pepper.  Add cubed and peeled potatoes and nearly cooked, on their own, and a half cup of chic peas.  Put the lid on the pan long enough to cook everything through.  Serve with rice, peas with butter and fresh mint and skewered, sauted shrimp.

Leave a Reply