I'm into the home stretch now. I was hungry for Indian food, but really didn't want to spend 3 hours cooking curry from scratch. So I started with samosas from Trader Joe's (not very good -- won't do those again) and papadams (I'm a fan of the Swad brand and the Udad flavor -- spicy!). The papadams are supposed to be cooked in a tandoor. I don't know about you, but I don't have a tandoor in my kitchen. However, I can set an oven to 425 and put in my pizza stone. Once it's all heated up, the papadams cook for about 30 seconds on each side, until they are bubbly, without any darkening in color.
Then I made steamed rice and the curry. This is where my "not from scratch" part came into play. I don't eat a lot of premade curry, but I was recently in an Asian grocery looking for lumpia wrappers, and found the pinnacle of canned curry: Yeo's Singapore Curry Gravy. There's only one flavor, only one spiciness, but it is some seriously tasty stuff. Here's the recipe, pretty much from the side of the can.
Yeo's Shrimp Curry
Slice an onion and cook over medium heat in a small amount of oil, until the onion is golden. Add three potatoes cut into bite-size pieces and stir constantly for 5 minutes. Add 1/2 pound of peeled shrimp and continue to stir until the shrimp are all just pink. Pour in the can of curry gravy and mix together. Lower the heat and cover to simmer for about 20 minutes until the potatoes are soft.
I know, not that complicated. But this is so good I still call it homemade. And it still took me about 45 minutes in the kitchen, so it was no frozen pizza.
The Monk of Mokha by Dave Eggers
3 months ago