I’ve always thought this was one of the worst-looking food dishes I’ve ever seen. Brownish-red slop with lumps in it. Totally awful. Then I tasted it.
That was, oh, 5 years ago, give or take. I’ve realized since then that your perception of food’s appearance is highly dependent on your experience with and enjoyment of the flavour. Now I see the same slop and think about how marvelous the deeper red colours are, how rich it looks with cream floating on the top. I understand now how black gram’s luxuriously creamy texture is one of the finest selling points of this dish.
You could subtitle this post “Or, a recipe that uses all that fresh coconut meat you just produced, because you followed my previous post’s instructions like the awesome person that you are.” Yes, it’s a shrimp curry that features fresh coconut. This is loosely inspired by South Indian spices and ingredients, and requires a medium amount of work because, hell, I like doing work in my kitchen. Why do you have to have everything done so fast?
There are actually dozens of recipes for this snack online, with few variations from one to another. I suppose, then, it’s not essential to write my own, but damn it if these aren’t one of the tastiest mid-day snacks ever. I have to write about them. More importantly, I have some information to add about plantains.
Alternate names: asafetida, devil’s dung, stinking gum, hing (India)
The first thing you need to know about asafoetida is that foetida is Latin for “stinking” or “ill-smelling” (the word “fetid” comes from the Latin). Asafoetida stinks. Like sulphur. It’s not pleasant.
About 3 years ago, I purchased a large bag of dried chana dal from Loblaws, having no idea what chana dal was, or what to do with it. What I did know was “lentils are healthy and I should be eating some lentils”. So I took this bag home and tried out a recipe from an Indian cookbook I had.
It turned out mostly terrible. Not only have I learned that the cookbook in question routinely calls for 50% of the salt needed to make anything taste good, the preparation steps were vague about how to cook the lentils themselves. Over the next few years, I tried the dish a few more times with mixed results – the lentils were too hard, not seasoned well, too dry, etc. Of course, it didn’t help that I had never actually eaten dal before. All I had was a picture of something that looked pretty good, and some brief descriptions of the finished product. I have this problem often.
We were out looking at possible wedding venues a few months ago, and were at what has turned out to be our choice location: The Sheraton Parkview. Like many venues, they deal with The Host, a popular Indian caterer in the Toronto area and, as luck would have it, The Host has a restaurant location directly below the Sheraton in an underground mall. A perfect chance to “test” some wedding menu options!
One of our meal picks was a tawa paneer dish – paneer pan-fried with peppers and onion. It was good, and seemed simple enough to make at home. I gave it a few whirls and had quality results each time (it also works well with mushrooms) but I got the idea to build a sauce base for it as well, thinking I was inventing a brand new curry. I wasn’t – what I was actually doing is making a jalfrezi-style curry.
This recipe is going to get a bit ridiculous. Fair warning. I was heading out into the Ontario farmlands with my two friends, Jim and Andrew, to record a rock and roll album at Chalet Studio, and since we were staying overnight, we needed to bring food. One problem: Jim is a stubborn vegan, and Andrew leans vegetarian (or at least, he did) so I built a hybrid vegan biryani out of recipe ideas for 3 or 4 vegetable curry and rice dishes. The end result was pretty great: a spicy-hot tomato curry infused into richly flavoured baked rice, with large pieces of potato, cauliflower, and carrot mixed throughout. The whole thing was topped with fried cashews and raisins, and lidded with phyllo pastry (egg-free, naturally).