Pacific Rim Curry Recipe

The rules of curry are always the same:

1. Fry spices in a fat

2. Stew vegetables (and possibly meat) for a long time

3. Serve with a carb

It's that easy. 

For step one, throw into a medium heat pan and fry:

• A spoon of butter or oil

• With a pinch of:

  • Allspice

  • Nutmeg

  • Cinnamon

  • Brown Sugar

  • Garlic Powder

  • Coriander

  • Black Pepper

  • Salt

  • Sesame Seeds

  • Walnuts (Or Cashews if you want to splash out)

Once the spices have had time to slightly toast add a handful off chopped:

• Tomato with the skin

• Pineapple with the core

• Onion

And add only half a handful of:

• Peeled Ginger

• Peeled Turmeric

• Lime with only a thumb of peel left on it

And as much of a Habanero Chili as your palate allows.

These should quickly soften in the pan with the frying spices. Don't give them too long before removing from the heat and blending with a food processor.

This is when you would brown your meat or seafood if you wanted it. Either way, the blended sauce should be returned to the original pan and simmered.

Add to taste:

• Soy Sauce

• Tomato Paste

• And Chicken Stock

Observe the volume of sauce in the pan and start pouring in Coconut Milk until the volume has doubled.

Simmer for twenty minutes before tasting, at which point you may need to condition the curry with Salt, Sugar, Butter or all three.

I recommend cooling and storing in the fridge overnight to let the fresh compounds settle. It will taste remarkably more sweet and mellow after resting.

Serve with rice, roti or some other carbohydrate of your preference.