*1118 - curry

Home-cooked curry. The recipe is simple but amazing: curry powder, tomato puree and lots of fresh tomatoes to give it that edge, sugar to counter the acidity, cloves for that special kick you can't quite place your finger on, and coconut milk for the creaminess. Add in anything you want in it (meat and veg, I mean) and simmer on low for as long as you can stand to wait.

Eggplant and okra (i.e. lady's fingers--how often does one find this in the US?!) were the highlights of this one.



This is a dish worth teaching an ang moh how to use a spoon for. It's absolutely necessary to be able to slurp up that stuff by the spoonful; forks just don't do it enough justice.

And the relevance of this post is, obviously, that it is Diwali / Deepavali. Obviously ;) Happy festival of lights!

(OKAY PARDON ME, I realise that might be a blasphemous statement because this isn't Indian curry by any means. I don't even know what sort of region of the world this originated from but I can attest to it's simple yummyness and customisability!)