Mood: A tad bored
Audio: The Co-Optional Lounge Episode 6 – Talisman
Snack: N/A [But dinner is on the way!]
Hello, and holy unintended hiatus everyone!
Where did I go? It’s not that interesting but if you must know: a full time job. See, didn’t I say it was uninteresting? And what exactly have i been doing in the meantime [besides, you know, not updating my blog regularly]? Well that’s another post for another time. So instead of apologizing for getting picture happy, I’ll apologize instead for no picture whatsoever to accompany the following recipe. I decided to write this up after the dinner was made and then devoured like the genius I am. But, if you’re familiar with curry at all, you’ll know that it’s not the most photogenic dish.
On to the ingredients:
– 1 lb of any meat of your choice cubed [the usual at my house is a pork steak or two cut into bite size pieces with the bones saved for crockpot stock later in the week]
– 1 and 1/2 yellow onions sliced into 1/4″ slices
– 2 medium potatoes cubed
– 1 tbsp of grated ginger [plus the juice]
– 1 tblsp of minced garlic
– 6 young shanghai bok choy pulled apart, washed, and torn in half [or left whole if you want]
– 1 large and sweet tomato de-seeded and torn into bite size pieces
– 1 to 2 tbsp of curry powder [feel free to substitute with your own blend of authentic Indian spices if you have them]
– 1/2 to 1 tbsp of sriracha
– 1/2 tbsp of tomato ketchup
– salt and pepper to taste
– sesame oil [Vegetable oil is also acceptable]
– 1/2 quart of water
– 1/2 to 1 cup of cornstarch or flour [I used a mix of all purpose flour and rice flour last night and it turned out great]
1. In a plastic bowl or on a cookie tray, coat meat evenly with flour or cornstarch. At the same time, heat enough sesame oil to coat the bottom of a large saucepan. Heat until fragrant.
2. Add the meat, onions, potatoes, garlic, ginger, bok choy, and tomato into the saucepan. Sprinkle on the curry powder evenly as well as the salt, pepper, srirachia, and ketchup. Let sit for about 2 minutes before adding enough water to barely cover everything. Cover.
3. Stir and let simmer [or boil in my case] until meat is cooked, potatoes are tender, and sauce is thick. Stir occasionally while preparing the rice and any side dishes. [Or if you have a nonstick: lower the heat and stir more frequently]
4. Serve over jasmine rice with yogurt and freshly sliced cucumbers. Enjoy!