Curry and I
Mugdha joshi
(aka thefeministwriterwhogoesmeh)
Food has always been an important part of my life. Since I’ve lived in a cosmopolitan suburb for little over a decade, I’ve always had a multitude of different choices when it comes to food. From as far as I can remember, the pungent falafels with smooth tahini, the spicy and full-of-zest pad thai noodles, the thick, vibrant curries, full of warmth and richness, the heapings of rice and rotis, and so much more, have filled the safe container of my childhood. Food is an inspiration. To me, it reflects the best of what the world can become. It is an expression of unity at its best and shows us that a tightly knit culture doesn’t just have a single-faceted quality.
You know that it’s good food you’re eating when it has a wonderful fulfilling quality and there is a lingering feeling on your taste buds, making you long for more. I could go on and on about how good good food actually is, but then I’d be missing the point.
Curries are perhaps the most versatile food item that one could make (in my not-so-humble opinion). My Indian heritage has been almost defined by different forms of curries, some of them including the aromatic dal makhani, the spicy aubergine drenched in a slightly-more-on-the-saucy-side curry (from regional Maharashtrian cuisine), and the southern vindaloo (in Goa, it is made in more of a sauce than a curry, but in other regions like Kerala it can be classified as a thick curry).
These are only some Indian curries. There is a wide variety of others but, unfortunately, they don’t come to mind (and plus, I ain’t an expert on curries). Now, when it comes to non-Indian curries, my favorites lie within the wide expanse of Thai cuisine. (Of course, there is a wide assortment of other non-Indian curries as well, and I am just hankering to get a taste of at least some of them, at some point in my life. Ugh. Thinking and writing about this stuff makes me so hungry.)
~~~~~Some angry stomach noises and subsequent monchings later~~~~
So, thai cuisine. A few categories of curries stand out here—Mainly the red, yellow and green curries. My all-time favorite remains the Panang (or Phanaeng or phanang), a type of red curry. It’s coconut milk-based, but has a rich flavor, coupled with the alternative texture of crunchy vegetables. C’est formidable!
This is my recipe, formulated with a lotta love and a load of trial and error.
Panang Curry
Ingredients
Curry paste
Ginger, 1 ½ inch
Garlic, 6 cloves [minced] Dehydrated red chillies, 7-8 Onion, ¾ [cubed]
Red bell pepper, ½ [diced] Yellow bell pepper, ½ [diced] Broccoli stalk, 2 inches Carrot, 3 inches
Pineapple, 3 cubes [optional] Coconut milk, 2 tbsp.
Basil, 4 leaves
Lemongrass, 3 inches Soy sauce, 1 tbsp.
Pepper, 1 tsp [freshly ground] Salt and sugar to taste
Other:
Broccoli, 10-15 florets Carrots, 1-2 [sliced thinly]
Red bell pepper, ½ [sliced thinly] Yellow bell pepper, ½ [sliced thinly]
Mushrooms, 6 large [sliced thinly] Tofu, 1 block [cubed]
Lime zest, ½ Coconut milk, 2 cans Water, 1-2 cups Vegetable oil, 2 tbsp.
Method
Put a large pan on medium-high heat. Add in a tbsp. of oil. Let it heat for a minute.
Toss in the onions and sauté till golden and glistening. Add in a wee bit of salt and sugar. Take the onions out. Put in the broccoli stalks and carrots.
Sauté them till you smell the earlier added sugar caramelizing. Mix a tbsp. of soy sauce with water and add it in. Cover with a lid for 2 minutes.
Take the stalks and carrots out.
Wait for everything to cool, then put in a blender and blend till smooth. Add 2 tbsp. of coconut milk and blend again. The curry paste is ready!
Use the same pan and add in a tbsp. of oil. Add in the ginger and garlic. Once the garlic is golden, add in some basil.
Sauté the broccoli florets, mushrooms and carrot slices for 2 minutes. Add in the curry paste and continue to sauté for about 3 minutes.
Add in a tin of coconut milk, stirring it in gradually. Pour in a cup of water and mix that in as well.
Sprinkle salt liberally and mix. Taste the curry, and add more salt if necessary. Add in a tbsp. of sugar and mix. Taste again. If it’s right, toss in the cubed tofu.
Add in the second tin of coconut milk and mix till it’s homogenous. Add in more water, till you have the desired consistency. Sprinkle pepper in.
Put in the lemongrass and let the curry simmer for 5 minutes.
The curry is ready!
BOSS TIP
The curry always tastes better the next day. Trust me!
Mugdha joshi
My name is Mugdha and I go by the nickname Mogi, one given to me by my industrious little sister. I love cooking, it's such a wonderful way to express love, and paired with writing, it is perfection. Food is one of the things that make life a little better, it brings so much happiness! It doesn't matter what you're eating, as long as you're happy while you're eating it!