Curried Hijinks

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Tonight’s Asian cuisine for me to abuse was Indian, with me liberally using curry in a couple of the dishes with varying effect. I created a paste with some curry powder with extra ground coriander, turmeric, mustard seed, dried garlic and onion, and some milk, and marinated a couple cuts of turkey amusingly called tenderloins in it. I then diced up some onion, potatoes, carrots and garlic, added some more water and a little butter, and put it all in the oven to bake. I also cut and deep fried some sweet potato home fries (pictured above) which I also seasoned with curry, steamed some broccoli with garlic, and J made rice with turmeric and saffron. As well, we had some garlic naan from TJs that had been kicking around the freezer, to complete the illusion that it was sort of an actual Indian meal.

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3 Comments

on “Curried Hijinks
3 Comments on “Curried Hijinks
  1. Here’s a curry/sweet potato thing we love:

    CURRIED SWEET POTATO LATKES
    The New Prospect Café, a health-oriented restaurant and catering company in Park Slope, Brooklyn, includes these curried sweet potato fritters on their Hanukkah menu. Add some fresh grated ginger to the pancakes for an Asian touch. Sweet potatoes need the flour to give the pancakes body.
    1 pound sweet potatoes, peeled
    1/2 cup all-purpose flour
    2 teaspoons sugar
    1 teaspoon brown sugar
    1 teaspoon baking powder
    1/2 teaspoon cayenne powder
    2 teaspoons curry powder
    1 teaspoon cumin
    Salt and freshly ground pepper to taste
    2 large eggs, beaten
    1/2 cup milk (approximately)
    Peanut oil for frying
    1. Grate the sweet potatoes coarsely. In a separate bowl mix the flour, sugar, brown sugar, baking powder, cayenne pepper, curry powder, cumin, and salt and pepper.
    2. Add the eggs and just enough milk to the dry ingredients to make a stiff batter. Add the potatoes and mix. The batter should be moist but not runny; if too stiff, add more milk.
    3. Heat 1/4 inch of peanut oil in a frying pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium-high heat several minutes on each side until golden. Drain on paper towels and serve.
    Yield: 16 three-inch pancakes (D).

    Jewish Cooking in America

    Joan Nathan

    Epicurious Food © 2003 CondéNet Inc. All rights reserved.

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