In my adventures of self-taught cookery, I’ve had my share of recipe success and epic fail. Though there are two cuisines in particular where the guess-we’ll-order-a-pizza end of the scale weighs a little heavier – Asian and Indian. Perhaps because there are so many spices and exotic ingredients involved, the final product can too easily have that Americanized taste to it or be just plain a la Larry David, ‘eh’. But if you’re craving pizza my friends, then skip this dish because this dish is not eh. This dish is spectacular.
It’s actually a blend of Asian and Indian cuisine, as the lemongrass hints at Thailand while the cumin, coriander and fenugreek are Indian ingredients. And best of all, it is not hard to do. Basically you hunt down (this may well be the hardest part depending on where you live), toast and grind a number of spices, saute some shallot, mix together and add coconut milk. And presto you have a very authentic-tasting nicely spiced curry recipe up your sleeve. If you’re not a shellfish person you could swap in chicken or pork, or spoon the sauce over steamed vegetables with rice.
