Two accidents worth repeating: (1) use tomato paste instead of fresh tomato, and (2) let the okra and its sauce burn just a little bit. The burnt bits were the best part!
The recipe made twice as much filling as I needed, so I used the rest of it in an eggplant curry the next day (based on Stewed Eggplant with a Coconut-Chile Spice Blend from 660 Curries.) Alongside that we had a split pea and mango dal (again, based on a dal in 660 Curries. Perhaps I should just note when a curry I make is not from that book?).
2 comments:
Beautiful! What does mango powder taste like???
I've made exactly one curry from that book... unless I get better at fractions and start making less, I'll be eating curry for days on end.
Mango powder is tangy, kind of like lime juice or tamarind. It's made from unripe mangoes.
I hear you: doing fractions while cooking can lead to trouble. Maybe a curry dinner party?
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