Yellow Pescatarian Curry

A spontaneous one pot meal turned into an easy Southeast Asian night. Infusing techniques I have learnt from various cookbooks and shows such as Joy of Cooking (flavoured butter), Jamie Oliver (using olio)…. Oh boy, if I went on, my own recipe which is inspired by mostly dining at a Thai restaurant — we would never get to it!

Basically, fennel and star of anise gives a licorice taste. Coconut milk with a bit of sugar (palm sugar preferred) and simmered sweet potato, makes the curry golden. Fresh turmeric would kick it up a notch!

Please do not be overwhelmed by the ingredient list! You can customise it with your favourite lentils and veggies.

I have formed a bad habit of eating out and taking pleasure with each bite. Then, I have got to try recreate it myself! There is a new Lucky Supermarket by Edmonton Skyview. It has got almost everything I need. Scallop was from Acme Meat Market. Veg Mutton was from Vegetarian Wholesale Foods.

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Equipment required: mortar and pestle (if without one, use food processor)
1 pot (cast iron or stainless steel)

INGREDIENTS for Yellow Scallop and Vegetarian Mutton Curry (Serves 4-6; start to finish: 90 minutes)
3 tbsp turmeric powder
1 – 1.5 tbsp butter; add a small drizzle of olive oil first before melting butter if pot is too hot

Paste (grind in Mortar & Pestle):
1 shallot, peeled and sliced
2 cloves garlic, peeled and bulb ends cut/disposed
1 tsp fennel
1 tsp coriander seed (add more if more heat level is desired)
1 tsp cumin seed
1/2 an inch of sliced ginger
1 tbsp sesame oil
2 tsp cinnamon
1 tsp black pepper (whole twig of fresh black pepper was what the restaurant used)

Vegetables:
4 carrots, peeled and sliced
1 tomato
Sweet potato, sliced and cut into huge sections: par-boil in boiling water for 5 minutes. (reduces simmering time)
Broccoli
Okra (my mom calls them Ladies’ Fingers)
Veg Mutton or other mock veg meat

Coconut milk mixture:
1 mushroom stock cube
1 can coconut milk; use the same can to add water if there isn’t enough liquid to simmer the veggies. Use another can of coconut milk if desired.
1 tbsp sweet dark soy sauce (taste; if not sweet enough, add 1 tbsp sugar)
2 star of anise, whole
1 small twig of curry leaves

(I really wanted to add eggplant but my man doesn’t like it and the pot was full. I really wanted to buy galangal but I had fresh ginger at home)

1.
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Melt butter. Add turmeric powder. Fry grounded paste.

2. Fry mock meat. Cut par-boiled potatoes into cubes. Add all vegetables. Add scallop last as it cooks very fast.

3. Add coconut milk mixture. At medium high heat, bring to a boil. Turn to low heat to simmer for at least 45 minutes.

4. In the meantime, prepare rice and/or roti. (I used frozen Roti Pratha).

Curry will taste better the next day. Plate and Enjoy!

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