Wednesday, July 20, 2011

Thai-style vegetable curry

I call this a Thai-style curry because an authentic Thai curry was not what I had originally set out to make – and anything that’s not authentic can only be termed “-style” in the interests of accuracy (and also to forestall any comments from my self-adopted pet troll along the lines of “this isn’t how you make an authentic Thai curry, you pathetic poseur, call yourself a real cook?” and so on.)

Pete had asked if I could make him a South Indian fish curry, saying that all I had to do was make a regular Southie saucy vegetable curry and add the fish fillets to his portion in the last 7 minutes of cooking, as that was enough time for the fish to cook. I didn’t have a problem with that, so I quickly looked up a generic Kerala-style fish curry recipe online.

I can’t really tell you at what point the Kerala-style morphed to a Thai-style – I’m not certain, to tell you the truth - but the aroma of the frying masala definitely brought to mind a Thai curry rather than anything Kerala, so I threw in the towel (metaphorically, not literally) and added light coconut milk to the masala, because that’s what I associate with Thai curries.

It wasn’t the wrong thing to do, certainly, because the curry was pretty good when I tasted it. (I just wish I’d added carrots for some colour.) Pete was also right about the fish – it did cook in 7 minutes, but I was worried all the while that I was going to inadvertently poison him with undercooked fish. Actually, it was only after he woke up alive the next morning that I was finally reassured that I had cooked the fish properly!

(You there, in the back – stop sniggering. If you had as little experience in cooking fish as I do, you’d be empathising with me, and we both know it!)

Recipe for: Thai-style vegetable curry
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Ingredients:

1 medium onion
2 cloves garlic, sliced
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1 tbsp coriander seeds
1/2 tsp fennel seeds
1/3 cup coriander leaves
2 green chillies
1" piece ginger, chopped
2 tsp oil
1/2 tsp turmeric powder
2 cups mixed vegetables (I used green beans, potatoes, courgettes), sliced into 1" pieces
1 cup light coconut milk
Salt to taste
1 cup water

Method:

1. Toast the coriander seeds in a dry skillet till they turn aromatic and dark. Let cool.
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2. First grind together the green chillies, ginger, garlic, coriander seeds and fennel seeds;
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then add the coriander leaves
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and grind to a smooth paste.
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3. Heat the oil in a pan and add the ground paste and turmeric powder.
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Fry the paste for a minute or so, stirring continuously. Then add the onions and let them cook for 5 minutes or so, till they start to turn soft.
4. Add the vegetables and stir-fry for 3-4 minutes, then add 1 cup water and bring the water to a gentle boil. Turn down the heat and simmer till the vegetables are nearly cooked.
5. Now pour in the coconut milk and stir, letting the curry simmer on medium-low till the vegetables are fully cooked.
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Add salt to taste and serve hot with plain white rice.

RECIPE: THAI-STYLE VEGETABLE CURRY

Ingredients:
1 medium onion
2 cloves garlic, sliced
1 tbsp coriander seeds
1/2 tsp fennel seeds
1/3 cup coriander leaves
2 green chillies
1" piece ginger, chopped
2 tsp oil
1/2 tsp turmeric powder
2 cups mixed vegetables (I used green beans, potatoes, courgettes), sliced into 1" pieces
1 cup light coconut milk
Salt to taste
1 cup water

Method:
1. Toast the coriander seeds in a dry skillet till they turn aromatic and dark. Let cool.
2. First grind together the green chillies, ginger, garlic, coriander seeds and fennel seeds, then add the coriander leaves.
3. Heat the oil in a pan and add the ground paste and turmeric powder. Fry the paste for a minute or so, stirring continuously. Then add the onions and let them cook for 5 minutes or so, till they start to turn soft.
4. Add the vegetables and stir-fry for 3-4 minutes, then add 1 cup water and bring the water to a gentle boil. Turn down the heat and simmer till the vegetables are nearly cooked.
5. Now pour in the coconut milk and stir, letting the curry simmer on medium-low till the vegetables are fully cooked. Add salt to taste and serve hot with plain white rice.

2 comments:

Hari Chandana said...

Sounds interesting and tempting.. thanks for the awesome recipe.. :)
Indian Cuisine

HariPriya said...

hey shammi nice blog there....i always wantedd to try thai dishes but somehow i couldn't match up with thai.. ;) but ue thai"style" dish was quite intresting and worth trying...