Musings and more tasty curries

You know, having a blog is a little like being in therapy, (although as a no-nonsense Brit, I’ve never actually experienced it). 

First, there’s self expression leading to self doubt and paranoia, (why isn’t anyone reading my blog)? This ultimately leads to the ‘therapy’ session itself, shared by other ‘bloggers’ which leads to an inferiority complex, (why are people reading everyone’s blog but mine)? Which leads further into frustration and low self esteem, (why are other bloggers getting more attention from restaurants etc. than me)? Until finally you realize just how many bloggers there are out there and that sinking, transcendental feeling takes over:

"I am one in a sea of millions, who’s going to notice a little guppy like me when you have glittering Koi carp swimming around"? It’s one thing to ‘channel’ Nigel Slater when writing, but the chasm between that and actually having anything to say or indeed say it as eloquently or evocatively as him is wider than the Grand Canyon.

So, until Anthony Bourdain calls to invite me to accompany him to his culinary exploration of Antarctica or Gastonomica comes knocking for a 2000 word essay on the origins and finer delicacies of Welsh food, I will plod on and hope you enjoy reading what I spew out occasionally.

So, spewing aside, Thai curry. 

It's funny how much I dislike the overly nostalgic in food, people rhapsodizing about those tender moments cooking with Grandma, (you know what I mean) and yet, sometimes, I have to admit that I have experienced just what a comforting, soul lifting experience it can be. A friend of mine once described her meal at a famous, local restaurant as 'spiritual'. I wouldn't go that far, but when Neil declared he now likes Thai food after 35 years of hating it because it now reminds him of being in Thailand, an epiphany was had, plus I can make loads of Thai stuff now without feeling guilty of being a bad wife!  

  

First of all though, an Indian Vindaloo. Some friends came over for dinner on Sunday which always seems to be the catalyst for me making curry lately. I decided to switch things up this time and create some dreaded fusion. One Indian curry and one Thai, just the sort of thing most foodie types hate. Oh well. 

The vindaloo proper is a labour intensive, time consuming affair which was so sour we panicked and chucked half the sauce away, keeping the remainder to temper down with some yogurt and cream. I don't recall it being so sour in Goa, the birthplace of said curry, yet all my trusty cookbooks insisted the sourness from the vinegar is intentional, not to our tastes then. Recipe at bottom of post.

The Thai curry was a much more enjoyable experience. The making of the paste is fun if you use a pestle and mortar to really smash it hard. I, however, gave up and blended it all in a mixer. The smashing process being therapeutic but quite tiring on the arm.

Recipe at bottom of post

 

 Sometimes the artist in me finds beauty in the oddest of places. 


Recipe: Pork Vindaloo (adapted from 'The Complete Book of Indian Cooking')
(I know, I know, the ingredient list is stupidly long! I said it was Vindaloo proper)
1/2 cup oil (I used ghee)
1 large onion, sliced into rings
1/4 cup white wine vinegar
1 cup chicken stock
1.5 lbs pork, diced
2 tsp cumin seeds
2 tsp chili powder
1 tsp black peppercorns
6 green cardamom pods
1 inch piece cinnamon stick
1 tsp black mustard seeds
3 cloves
1/2 tsp fenugreek seeds
2 tbsp ghee
4 garlic cloves, chopped
1 inch piece ginger, chopped
1 tsp ground coriander
2 tomatoes, peeled and chopped
8 mushrooms, chopped in half
1 tsp brown sugar
1/2 tsp ground turmeric
salt
4 tbsp yogurt (optional)
1 tbsp sour cream (optional)


First, fry the onion over medium heat in 1/2 cup ghee until it is golden brown.

Meanwhile, roast the cumin seeds, peppercorns, cardamom pods, cinnamon stick, mustard seeds, cloves and fenugreek seeds in a dry frying pan over medium heat for a few minutes until fragrant and one shade darker. Grind in a spice grinder or in a pestle and mortar.
Combine 2 tbsp of the vinegar in a bowl with 1 tbsp water and add the pork. Stir and set aside.
Mix the fried onions, ground spices and remaining vinegar together in a processor or blender to form a paste.

Heat the 2 tbsp ghee in a frying pan and brown the pork on all sides until brown. (Don't crowd the pan, do it in several batches). Place the pork in a slow cooker or large casserole.
Add the garlic, ginger and ground coriander to the frying pan, stir, then add the tomatoes, mushrooms, sugar, turmeric and chicken stock. Stir well to deglaze the pan and then add to the slow cooker or casserole with the meat. Stir in the spice paste, cover and cook for 1 - 3 hours, depending on your cut of pork and whether you want it falling apart or just tender.








Now, taste the curry, it will probably be quite sour. If you want, you can now temper it down with some yogurt and cream. It's up to you.













Recipe: Thai Beef curry (adapted from Australian Women's Weekly: Easy Thai Style Cookery)
Paste
2 small fresh chilies, sliced
3 cloves garlic, peeled
1 tsp chopped lemon grass (I used 1 tsp squeezed from a tube)
1 tsp fresh lime rind
1 tsp chopped fresh galangal
2 green cardamoms
1/2 tsp black peppercorns
2 tsp fresh chopped coriander root (this is hard to get, - see note at bottom)

2 tsp lime juice
2 tsp shrimp paste (make sure you ventilate your kitchen really well, this stuff stinks)!


1 kg strip loin steak
2 cups coconut milk
1/4 cup coconut cream (spoon it from the top of the tin, don't shake it first)!
2 tsp fish sauce
2 tbsp palm sugar
2 shallots, peeled and chopped

First, make the paste. Pound everything together in a pestle and mortar (or is it mortar and pestle?) until you have a paste or blend in a processor.

Cut the steak into slices, heat the coconut milk over medium heat until warm and add the beef. Bring to a boil, reduce heat and simmer for 15 - 20 minutes. 

In a separate pan, add the coconut cream and curry paste, stir well and simmer for a few moments then add the sugar and continue to simmer until the paste has caramelized slightly.


Stir the paste into the beef and coconut milk, reduce heat and simmer for about 20 minutes until the beef is soft and the milk slightly evaporated. Stir in the fish sauce and shallots and simmer again for about 10 minutes and serve.





I make a mixture of ground peanuts, cashews, chili flakes, shredded kaffir lime leaves and roasted garlic to sprinkle over the top and add some texture and crunch.


Note: Coriander root is hard to find and hard to substitute. Leave it out if you can't find it or simply use some coriander leaves for a slightly different taste.






Recipe: Cucumber salad with prawn 'floss' (adapted from 'Thai Food' by David Thompson)

Dressing
1 red chili, sliced
1/4 tsp salt
1 garlic clove, peeled
1 tsp fish sauce
1 tsp lime juice
sugar to taste


Sprinkle the salt on the garlic and crush to a paste. Add to everything else and mix well. Add enough sugar to achieve a sweet, salty, spicy and sour taste. Balance to your liking.


Salad
1 cucumber, peeled and cut into half length wise and then sliced finely.
2 shallots, peeled and sliced
1 handful mint and cilantro leaves
2 tbsp dried prawns, ground to a floss in a spice grinder.


Mix together the cucumber, shallots and herbs, dress with the dressing and toss well. Sprinkle the prawns on top.