Any of you less-heat, less-oil lovers - stop! I don't think you would want to see what is about to happen in this particular post. For I am about to go against the grain of your every self-preservation instinct. If they say its hot, they have no idea what they are talking about. I think I might have successfully upped the ante on the spicy flavors of the curry.
It started because I had to finish the last three eggs in the pantry. Me and my friends joined in this enthusiastic trip to challenge our taste buds and create this hot-pot of a curry. When I say it has everything I am not kidding but you shall judge for yourself. I have listed the exact[or close thereof] measurements and ingredients of what we put in there; however this is a work in progress so feel free to add or detract whatever you feel like should or should not be there. It was our work of the moment, there is no reason it cannot be yours.
[Disclaimer: Please do not be out for my blood. In my defense I love very bold flavors and could not resist the additions. Plus it tastes really really good]
Recipe[Are you ready for this?!!]
Ingredients:
For the spice paste
2 whole garlic bulbs
2 inch ginger
1/2 onion
1/2 carrot
2 tomatoes
2 green chillies
4 dried red chillies
Coarsely chop everything together and blend till everything is melded together.
For the curry
5 tbsp oil
spice paste from above
2 tbsp Red chili powder[kashmiri mirch and the tikha blend]
1 packet Thai Red curry paste
1tsp coriander powder
1tsp cumin powder
2 tsp garam masala
6 cashews soaked in 1/2 cup cream and blended together
salt to taste
3 hard boiled eggs
4 medium potatoes boiled
3 cups water
For garnish
coriander leaves
cream
Method:
Heat oil till its smoky heat. Add the paste. It should sizzle when it hits the pan. Add a pinch of red chili powder[kashmiri mirch] for that added color. Cook till the raw smell leaves for about ten to fifteen minutes.
Add the coriander and cumin powder and cook for five more minutes.
Add the thai paste and blend everything together. Add a cup of water and let it simmer for the next fifteen minutes. Its all really a question of smell. When you feel you cannot smell the pungent aroma of the raw spice paste its ready to move on to the next stage.
Add the cashew paste, salt and garam masala. Simmer for five more minutes. Fold in the eggs and the potatoes and you are done. Garnish with a sprig of coriander leaves and ladle some cream around it.
Serve with hot steamed rice and salad. Keep some sweet drink handy and really close by. I leave with the words of Han Solo - Good luck! You're gonna need it.
It started because I had to finish the last three eggs in the pantry. Me and my friends joined in this enthusiastic trip to challenge our taste buds and create this hot-pot of a curry. When I say it has everything I am not kidding but you shall judge for yourself. I have listed the exact[or close thereof] measurements and ingredients of what we put in there; however this is a work in progress so feel free to add or detract whatever you feel like should or should not be there. It was our work of the moment, there is no reason it cannot be yours.
[Disclaimer: Please do not be out for my blood. In my defense I love very bold flavors and could not resist the additions. Plus it tastes really really good]
Ingredients:
For the spice paste
2 whole garlic bulbs
2 inch ginger
1/2 onion
1/2 carrot
2 tomatoes
2 green chillies
4 dried red chillies
Coarsely chop everything together and blend till everything is melded together.
For the curry
5 tbsp oil
spice paste from above
2 tbsp Red chili powder[kashmiri mirch and the tikha blend]
1 packet Thai Red curry paste
1tsp coriander powder
1tsp cumin powder
2 tsp garam masala
6 cashews soaked in 1/2 cup cream and blended together
salt to taste
3 hard boiled eggs
4 medium potatoes boiled
3 cups water
For garnish
coriander leaves
cream
Method:
Heat oil till its smoky heat. Add the paste. It should sizzle when it hits the pan. Add a pinch of red chili powder[kashmiri mirch] for that added color. Cook till the raw smell leaves for about ten to fifteen minutes.
Add the coriander and cumin powder and cook for five more minutes.
Add the thai paste and blend everything together. Add a cup of water and let it simmer for the next fifteen minutes. Its all really a question of smell. When you feel you cannot smell the pungent aroma of the raw spice paste its ready to move on to the next stage.
Add the cashew paste, salt and garam masala. Simmer for five more minutes. Fold in the eggs and the potatoes and you are done. Garnish with a sprig of coriander leaves and ladle some cream around it.
Serve with hot steamed rice and salad. Keep some sweet drink handy and really close by. I leave with the words of Han Solo - Good luck! You're gonna need it.
