Text 5172, 88 rader
Skriven 2013-09-28 06:53:26 av Dave Drum (1:261/38)
Ärende: Chile 4113
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wild Garlic & White Bean Curry
 Categories: Beans, Curry, Chilies, Vegetables, Herbs
      Yield: 6 Servings

      1 ts Vegetable oil
      2    Red onions; peeled, fine
           - sliced
  1 1/2 ts Coriander seeds
      1 ts Yellow mustard seeds
      1 ts Fenugreek seeds
      5    Cardamom pods; seeds only
      3    Fresh red chilies (or more);
           - sliced
     12    Fresh curry leaves
      6    Kaffir lime leaves
        sm Handful of cilantro roots;
           - washed, minced
      4 cl Garlic; peeled, crushed
      2 tb Jaggery or superfine sugar
           Juice of 2 limes
      3 tb Fish sauce
     24 oz (2 cans) peeled plum
           - tomatoes
      2 c  Shelled fresh coco beans
           +=OR=+
      1 c  Dried cannellini beans;
           - cooked
    3/4 c  Coconut milk (generous)
     10 oz Wild garlic leaves

  The beauty and subtlety of wild garlic makes this dish very
  appealing, and fresh curry leaves add a fragrance that is
  quite seductive. During the summer months, we shell fresh
  coco beans and cook them directly in the curry until soft.
  In winter, we soak dried cannellini beans overnight and
  precook them in water for an hour or so over gentle heat,
  with one or two herbs added for flavor. I like to serve this
  curry just as it is, but you could add chunks of white fish
  to it.

  Heat the oil in a large heavy pan over medium-low heat and
  sweat the onions until soft and translucent.

  In a separate pan, warm all the spice seeds until they
  release their fragrance and just begin to jump in the pan.
  Tip into a mortar and grind with the pestle while still
  warm.

  Add the warm ground spices to the onions along with the
  chiles, curry leaves, lime leaves, and cilantro. Cook for
  another 5 minutes over fairly low heat, then add the garlic,
  jaggery, lime juice, and fish sauce. Stir well and cook for
  5 minutes.

  Add the tomatoes, stir well, and cook for another 10
  minutes, then add the fresh or cooked dried beans and
  coconut milk. Cook gently for 10 to 15 minutes (or until the
  beans are tender if cooking fresh).

  While the curry is cooking, wash the wild garlic very well,
  picking over each leaf thoroughly for they can carry little
  stones.

  A couple of minutes before serving the curry, add the wild
  garlic and cook until it is just wilted and soft. Don't
  overcook it-wild garlic should be bright and vibrant. Taste
  and adjust the seasoning if necessary. This curry should be
  soft, fragrant, gently sweet, sharp, and salty, with just
  enough heat to warm you.

  by Skye Gyngell; My Favorite Ingredients

  Epicurious | April 2010

  Yield: Serves 6

  MM Format by Dave Drum - 25 April 2010

  Uncle Dirty Dave's Archives

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... In heaven all the interesting people are missing. - Fredrich Neitzsche

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