Wednesday, 9 January 2013

Indian Style Panang Curry

Happy New Year!

Here's to many more delicious recipes and good health!

The month of Margazhi is my favourite month of the year, for three main reasons - Andal, Thiruppaavai and Pongal. Thiruppaavai is one of my favourite shlokams, and I enjoy saying it everyday. Sri Om Andal gave the world such a beautiful and meaningful shlokam to sing in praise of our Lord, but also understand what it is that we are praying.

My favourite paasuram (Number 3 of 30):

"Ongi ulagalarntha uthaman per paadi
Naangal nam paavaigal chaatri neeraadinaal
Theengenri naadu ellaam thingal mum maari peydhu
Ongu perum senn nel oodu kayalugala
Poonguvalai podhil pori vandu kan paduppa
Thengadhe pukkirundhu seertha mulai patri vaanga
Kudam niraikkum vallal perum pasukkal
Neengaadha selvam niraindhelor embaavaay."

Translation: If we bathe and perform our duties in praying to the Lord and chanting his name sincerely of the best Lord, who has measured all three worlds, we will all be free of evil. There will be rains three times a month on our lands, little fish will play amongst the overgrown and large rice fields, and bright bees will lay calmly upon blossoming flower bushes. The generous cows will be standing still in the bright green fields, whilst providing ample milk to the cowherds to fill the containers; the land will be filled with long lasting prosperity by the grace of our Lord. 

Though it may seem like a fantasy utopia, it isn't impossible to reach. All we need is love - for each other, and for our Creator.

Speaking of love, something my husband and I both love is coconut. I was recently talking to a friend who was telling me about a coconut stew recipe that went great with rice, sort of tasted like Panang Curry, but with an Indian twist! I had to try it, because I LOVE Thai food, and would also add coconut to just about anything.

Here we go...


This curry is really simple to make, and only takes about 15 - 20 minutes.

1 large potato, skin peeled off and cubed
1 large onion, sliced into medium sized pieces
1 large carrot, skin peeled off and cubed
1 tablespoon of oil (I use olive oil)
1 teaspoon of mustard seeds
3 cloves
1 large stick of cinnamon broken into small pieces
1/4 teaspoon of turmeric powder
1 strand of curry leaves (about 10 leaves)
1 teaspoon of grated ginger
1 can of coconut cream (not coconut milk - they are two different things!!)
2 green chillies, finely chopped
Salt to taste

First, place the carrot and potato in a microwave safe bowl, and heat it for 4 minutes so that it is partially cooked. This will allow it to cook faster when added to the saucepan.
Now, heat the oil in a deep saucepan, add mustard seeds, cloves and cinnamon and allow to splutter. Add onions and curry leaves only. Stir for a few minutes and allow it to become fragrant.

Add turmeric, chopped green chillies and grated ginger. Cook for 2 minutes, then add the partially cooked potatoes and carrots. If the pan is very dry, add a few tablespoons of water and allow this mixture to cook for 3 - 4 minutes. Add salt.

Add coconut cream, and allow to cook for just 5 more minutes. Turn off the heat.

Serve hot with rice.