RECIPES
Vegetarian Curry
Main
2 tbsp
fish curry powder
2 sprigs
curry leaves
100ml
vegetable oil
800ml
water
200g
potatoes, cut into batons
200g
brinjal, cut into batons
200g
carrot, cut into batons
200g
cauliflower, cut into batons
200g
zucchini, cut into batons
200ml
thick coconut milk
2 packets
white shimeji mushrooms
sugar and salt to taste
Spice paste
6
shallots
6
garlic cloves
6
red chillies, seeded
6
dried chillies, soaked and seeded
2
stalks lemongrass, sliced
2
candlenuts, crushed
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Blend the spice paste ingredients together to a smooth paste. Mix the fish curry powder into the paste.
-
Heat the oil in a wok over medium heat and fry the spice paste and curry leaves, stirring now and then, until aromatic, about 8 minutes.
-
Pour in water and bring to boil. Add the potato, brinjal and carrot, and cook for 5 minutes. Add cauliflower, zucchini, and coconut milk, and cook for another 5 minutes. Season to taste.
-
Cut away the bottoms of the mushrooms and add to the curry. Cook for 2-3 minutes before turning off the heat.
