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03 May 2015 @ 09:10 pm
Fifty Weeks, Fifty Curries: Week Thirty-One: Konju Curry  
More substitutions today. That's going to be rule for the next few weeks, since all of them are shrimp curries. While last week softlykarou did some research on what the best replacement would be, and even though we ended up having to go with a substitute since what she found wasn't available, she still took the time to look. This week, the co-op didn't have the salmon that I usually get to have for my breakfasts, so we picked up some Alaskan cod instead. I was a bit overzealous, as I often am with food; my eyes aren't just bigger than my stomach, they're usually bigger than my entire body, and we ended up with more cod than I'd eat in two weeks, much less one. So we took some of it and used it in the curry. This will probably become a theme.

Oh, also, this is the cover image for 50 Great Curries of India.


Yeah, I thought I'd need two of those cod filets. Come at me.  photo smiley-rpg010.gif

This curry was fantastic. It wasn't particularly spicy, but the coconut milk and the oil gave it an amazing creaminess that actually went really well with the cod. Cod isn't a very fatty fish--neither is shrimp, either; fatty or fish--but that was balanced out by all the fat in the sauce. It was actually surprisingly light for that kind of base, too. I think I can put that at the feetfins of the cod, since the sauce base is mostly the same thing that we use in Thai curry, but there the protein is mostly ground beef or short ribs, and it makes the curry a lot heavier. It actually makes me wonder how our Thai curry recipe would taste if we used fish, since we've used chicken and beef before but that's it.

Anyway, that's for a C-C-C-COMBO BREAKER later. Back to konju curry, and the praises I shall sing thereby. I was surprised that I liked it so much when there were only a few ingredients other than the spices. This was another tomato and onion curry, but I guess that helped contributed to the lightness that I mentioned above. There were supposed to be curry leaves in it as well, but we couldn't find any this time. When we make it again, that'll be something to consider.


Heating up the oil over an open curry.

Words from the Chef
I can now see why this curry is on the cover of the book. It was everything I wanted in a curry. We modified it to use cod instead of shrimp and it was an excellent substituion. We'd eaten a ton of dim sum that day, but even with the oil and coconut milk, the curry was incredibly light. The spices could have been punched up a bit but it had a good flavor profile. It was also a very easy curry to make and took less than 30 minutes to put together. I think the only difficult part was making the shallot oil, but that was because I have a plastic ladle vs. a metal one. I ended up just adding the shallots in oil after giving them a little time together. It came out great and I ended up even really enjoying the gravy. Yes readers, I have a wet curry that I love.



Look at that flaky cod. So delicious!

I probably would have eaten a lot more than I did except that as softlykarou mentioned, we went out for dim sun for lunch and I ended up enormously stuffed. Furthermore, we walked there and back, and while it wasn't that long of a walk it was also in the sun both ways, and I have an adversarial relationship with the sun. Being in it too long enervates me and usually gives me a headache, so I spent most of today sprawled in front of my computer playing Dark Souls and drinking tea in a futile attempt to feel better. It's been half a day since then and I'm still feeling under the weather, so if you're curious why I lurk indoors and avoid the sun, now you know.

On the other hand, that means I have a bunch of leftovers to look forward to after they've been marinating in their own spice for days, and I'll be eating them when my appetite has fully returned, so there's an upside. 50 Great Curries of India suggests eating konju curry with white rice, but I'm torn. Half of me want some fluffy basmati rice, and half of me wants to try some turmeric rice to provide a stronger flavor to contrast with this curry's lightness. And while normally I'd say that I'd just do one of each and be set, I think this is one time where softlykarou won't leave the leftovers to me. photo emot-psyboom.gif


I grabbed yogurt to cut through the spice, and then there wasn't any.

50 Great Curries of India says that this curry comes from the Taj Exotica in the Maldives, and specifically from the chef's mother, who claims that the secret to its taste is the mixture of mustard and curry leaves with the oil. That redoubles my desire to see how it tastes with curry leaves, since if it's that amazing now, how good will it be when we make it using the actual main ingredients like we're supposed to? Sticking to a recipe? Pfft, why would we make something the "proper" way?  photo emot-turianass.gif

This is definitely one for the record books, though. I can see why they picked it to go on the cover.

Would I Eat It Again?: The only reason I didn't go back for seconds is because of dim sum.
Do I Prefer It to the Usual Thai Curry?: Yes! Though with some caveats; mostly just that this is milder than Panang curry, so they aren't quite the same niche. But I would happy eat konju curry if I were served in place of Thai curry as long as I wasn't looking for that spice.
What Would I Change?: Nothing. It was perfect as is. Adding the curry leaves could only make it transcend perfection into the sublime domain which mortal languages are incapable of describing.
 
 
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Bendrydem on May 4th, 2015 03:34 pm (UTC)
Too much cod? You'll just have to start eating like the Rock

http://www.muscleandfitness.com/nutrition/meal-plans/smell-what-rock-cooking
dorchadas: Do Not Wantdorchadas on May 4th, 2015 11:42 pm (UTC)
Wow. And I thought I ate a lot.