But amidst these considerations, there's something comforting about a touch of saltiness, like an old friend. Making this curry is simple, without any fuss. My goal is always to make cooking a joy, not a chore.
As the aroma of the simmering curry fills the air, memories of home and tradition flood my mind. This dish is more than just a meal; it's a connection to my roots and a celebration of culinary heritage. With each spoonful, I'm transported to the bustling streets of India, where the flavors are bold and the food is a reflection of centuries-old traditions. It's a reminder that food is not just sustenance but a storyteller, weaving tales of culture, family, and love. And as I share this recipe with you, I hope it brings as much joy and connection to your table as it does to mine.
1 cup
mochakottai/field beans
1 tsp turmeric
powder
A pinch of salt
Water, as
needed
Other
ingredients:
400g
threadfin/kurau salted fish with bones, soaked for 10 mins and rinsed
2 potatoes, cut
into medium-sized pieces (skin on, please)
1/2 tbsp chilli
powder
1 tbsp fish
curry powder (Mix both with water for a thick curry paste)
1 tsp
fenugreek/halba seeds
1/2 tsp ginger
paste
1 tsp garlic
paste
1 tbsp red
onion paste
2 tbsp thick
tamarind juice
Sprigs of curry
leaves
5 tbsp oil
Salt, for taste
Method
For the beans:
Begin by
simmering the beans with turmeric and water until they achieve a soft texture.
Once cooked, drain off the excess water and set the beans aside.
Heat oil in a pan and sauté the ginger, garlic, and onion paste for 1-2 minutes until fragrant.
Incorporate the
prepared curry paste, stirring continuously until it becomes aromatic and the
oil starts to separate.
Introduce the
potato pieces to the pan and pour in approximately 1 liter of water. Simmer
until the potatoes are three-quarters tender.
Carefully add
the soaked salted fish to the pan, followed by the tamarind juice. Adjust
seasoning with salt if necessary.
Allow the
mixture to simmer for about 3-4 minutes to cook the salted fish thoroughly.
Next, add the
boiled beans and fresh curry leaves to the curry.
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