Ginger curry
An Indian curry sauce, slightly adapted from
this book.
It's basically a sauce where you can add vegetables, meat and fish. The taste is 'fresh' due to the ginger, but has the heartiness of an Indian 'curry'. I had it tonight and I loved it
2 persons
Small lump of butter for frying
2 portions of chicken or white fish (or skip and make a vegetarian dish)
1.5 dl coconut milk
40-50 g green/brown lentils per person (optional)
100-200 g vegetables per person - whatever you like, cauliflower is always good, as is carrots and bell pepper (200 g only if you are making a vegetarian dish)
Fresh, chopped coriander (optional)
Sauce paste: make a paste in a food processor (or stick blender chopper attachment, like I use - good for small portions) from the following ingredients:
3-4 ripe tomatoes
1-2 garlic cloves
1 large yellow onion
2-3 teaspoon fresh ginger
½ fresh red chili (without seeds unless you like it hot)
1 ts ground coriander seeds
1 ts curry powder
½ ts turmeric
1 ts garam masala
a few dashes of Thai fish sauce
salt to taste
If you use meat, you start by browning it in the butter in a non-stick pan/casserole.
Then fry the sauce paste in the butter at medium heat for 5 min.
Add any lentils with abt. the same amount of water as lentils. Let it simmer covered until the lentils have softened somewhat. Check if you need to add more water - it musn't be dry.
Add vegetables. Those that need long cooking time first (like carrots) at the same time as the lentils and wait with those that need shorter time.
When lentils and vegetables are 3/4 done or thereabout, add the coconut milk and let it simmer at low heat until everything is tender.
Serve with more vegetables and rice.
Easier than it sounds - and if you like ginger you'll love this.