Vincent Cheung

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Friday, December 08, 2006

I should open an Indian restaurant

Secret ingredient

I went to Little India today to get a secret ingredient, which is unrelated to the meal I made today, but the trip led me to buy curry and other ingredients necessary for my dinner. In Winnipeg, I can get mango pulp in Superstore, but I couldn't find it anywhere here and had to go all the way to Little India, where one small grocery store had like 4 or 5 different brands!

Today's dinner menu was inspired by Sarah's curry.

It was the first time I tried making curry and it was AMAZING!!! I swear that the flavour was exactly like chicken jalfrezi from a real Indian restaurant, except without the obscene amount of oil and more veggies.

Onions, broccoli, carrots, mushrooms, potatoes, chicken, curry paste, coconut milk, and naan-like bread

  1. Cooked the onions in some oil in a pan

  2. Threw in the chicken and scooped several teaspoons of curry paste in

  3. Cooked for a few min. and then added the coconut milk and veggies

  4. Simmered for a while, using a lid to help cook the vegetables

  5. Wrapped the bread in aluminum foil and warmed it up in the oven

  6. Made a fruit smoothie

  7. Ate to the brink of food coma


The only thing I'd change next time is to cook the potatoes separately for a bit b/c they took a while to cook despite being in small chunks and caused me to cooked the whole thing for longer than I needed, but it wasn't over cooked. I used "boiling" potatoes. I'm so confused at all the different potatoes - frying, boiling, baking, batteries, satellites...


Ms. Ly said...

mango pulp sounds really good. i made mango lassi about two months ago using frozen mango and it wasn't the greatest. i also tried using fresh mango and that was really good but it's not the most convenient. plus, mango pulp would be excellent when mango is not avail. or not in season! you'll have to let me know if that is a good brand to get.

Vince said...

I think most mango lassi recipes use mango pulp. I haven't really noticed too much difference between brands. Alphonso mango pulp is the way to go though.

Ms. Ly said...

most recipes call for either fresh or pulp but i could never find pulp so i went with fresh! and tried frozen too.. :)

Anonymous said...
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Alpa said...

Love Alphonso brand, it's the only one I use. And when you have leftovers, just make lassi and freeze into terrific healthy yogurt popsicles!

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