Potato Curry

 

It was getting late and I hadn’t had lunch. I have practically nothing in my fridge but I couldn’t think of what to order for delivery.

So, what could I do with one rather large onion, one rather small potato, and one fairly large tomato? Potato curry! And I paired it with a frozen paratha fried in butter while the curry was cooking.

• 1 tblsp butter
• 1 frozen paratha
• 2 tblsp cooking oil
• 1 tsp cumin seeds
• 1/2 large onion, sliced
• 2 tblsp curry powder
• 2 tsp turmeric powder
• 1 small potato, cut into large chunks
• 1/2 cup water
• 1/2 vegetable bouillon
• 1 large tomato, cut into large chunks
• 3-4 bay leaves
• dash of ghost pepper flakes 

1. In a large frying pan, heat butter over medium low heat until melted. Make sure the bottom of the pan is completely coated, then place the frozen paratha in the pan.
2. In a small saucepan, heat vegetable oil over medium high heat. Add the cumin seeds and fry for a couple of minutes.
3. Add the onion and sauté until translucent.
4. Add curry powder and turmeric and sauté for a couple of minutes.
5. Add the potatoes and sauté for a couple of minutes.
6. In the meantime, flip the paratha to cook the other side.
7. Add water, bouillon, tomato, bay leaves, and ghost pepper flakes to the saucepan. Cook over medium heat uncovered until most of the liquid has evaporated, stirring occasionally. Discard the bay leaves.
8. Place the paratha in a thali and serve with the potato curry.

Spicy Clams With Kale Over Rice

 

I was hoping for cockles. I love cockles, but they didn’t have any at H Mart (it’s the only place I know that even carries them), so I substituted with little neck clams. This is a very loose adaptation of a Malaysian recipe for cockles.

• 1 tblsp cooking wine
• 1 tblsp fish sauce
• 1 tblsp bird’s eye chili hot sauce
• 1 tblsp sesame oil
• 1 tblsp sugar
• 1 tsp chopped garlic
• 1 cup chopped kale
• 2 tblsp water
• 1 tblsp salt
• 2 lbs little neck clams
• 1 cup hot cooked basmati rice (that’s the only rice I buy)
• 1 tblsp toasted sesame seeds

1. In a small bowl, mix cooking wine, fish sauce, hot sauce, sesame oil, sugar, and garlic. Set aside.
2. Put the kale and water In a large pan and sprinkle with salt. Heat on low heat until cooked and the water has evaporated.
3. Lay the clams on top and cover. Heat over low heat until the clams have opened.
4. Pour the sauce over the clams and kale. Cover and let cook on low heat for a couple of minutes.
5. Serve over hot cooked rice. Sprinkle with toasted sesame seeds on top.

Beef Brisket Curry

 

I felt like Chinese curry, but I didn’t want chicken or beef. I like beef brisket curry from Chinese restaurants, so this was my attempt. 

• 1.5 lbs beef brisket
• 1/2 cup vegetable oil
• 1 onion, roughly cut
• 1” fresh ginger, roughly chopped
• 1 tblsp chopped garlic
• 2 potatoes, cut into large chunks, soak in water until ready to use
• 2 tomatoes, cut into large chunks
• 2 beef bouillon cubes
• 1/2 cup Chinese curry sauce
• 1 tblsp turmeric
• 4-6 bay leaves
• 2 tblsp cornstarch, mixed with 1/4 cup water to make a slurry
• Cooked white rice or noodles

1. Remove the connective tissue from the brisket and cut into large chunks.
2. In a large pot or Dutch oven, heat vegetable oil over high heat and quickly sear the brisket. Remove and set aside.
3. Add the onion and quickly sauté the onion. Add ginger and garlic and stir fry for a couple of minutes.
4. Return the beef to the pot. Add all the other ingredients except the slurry with enough water to cover.
5. Bring to a boil, then cover and simmer for three hours.
6. Thicken with the cornstarch slurry.
7. Ladle over white rice or noodles.