The heat is overwhelming. Every minute spent at the keyboard seems to be undeserved punishment. Even more cruel that there is summer out there and it’s tempting with scents of lavender and hay. And you want nothing, just sit with a book under a tree and read, and soak up, and do not sunbathe 🙂
So I grab the chill of the morning and, resting after training, I am writing this post for you.
I made curry with broad beans and admit defeat. Tastes completely doesn’t come together, instead of neat whole left discorded kaleidoscope. I’ll still try, but rather with another sauce. However curry with chanterelles it is something.
I managed to buy a small chanterelles that didn’t require cutting. Add the ripe yellow lima tomatoes and some fresh turmeric root. That went brilliantly.
Indian cuisine (and it seems to me that in general Asian) differs from European in many ways. However, for me, the most important difference is the addition of seasonings. In the European cuisine we build dishand we season it at the end o the cooking. In Indian cuisine first we cook, fryor roast spices, and after this we build the dish. As a result, not only we can almost completely exclude salt and its substitutes, but the food is more flavorful and have a deeper taste.
If you use bought curry spice, add turmeric careful, because the whole dish may turn too bitter.
Oh, and do not worry about a time of preparation. It should not take you longer than 20 minutes 🙂 Enjoy!
curry powder (approx. 10 grams spices):
5 tablespoons coriander seeds
2 tablespoons cumin
1 tablespoon turmeric
2 teaspoons ground ginger
2 teaspoons mustard seeds
2 tsp fenugreek seeds
2 teaspoons black pepper
1 teaspoon cinnamon
0.5 tsp cloves
0.5 tsp cardamom
0.5 tsp chilli
25 dag (0,8 cup/7 oz) of chanterelles
1 liter of hot water
1 teaspoon salt
2 cloves garlic
1 cm fresh ginger
1 cm fresh turmeric (or 1 teaspoon of powder)
1 teaspoon curry powder
1 tbsp coconut oil
1 cup coconut milk
- The spice ingredients translate into a grinder and grind. Store in an airtight container, up to 3 months. Do not expose to the sun.
- Add salt to hot water and pour over the chanterelles. Put them aside for a few minutes.
- Pour hot water over the tomatoes, peel and cut into smaller pieces.
- Mince the garlic; ginger and turmeric root grate on fine grater.
- Warm up the oil in a saucepan, add the garlic, ginger and turmeric. Fry approx. 1 minute.
- Add the chopped tomatoes and curry sipce. Fry for 3 – 5 minutes.
- Tomatoes translate into a blender, add the coconut milk and mix to a smooth sauce.
- Pour the sauce back into the pan.
- Chanterelles remove from water with a slotted spoon, they should be clean. Translate into sauce.
- Cook for 2 – 3 minutes.
Serve with rice, sprinkled with green onion. Bon Appetit 🙂