I often cook a sauce so spicy that it goes best with nicely cooked basmati. Well cooked means without al dente, the less cooked too much. Properly cooked basmati is light, on the surface the rice grains are placed in rivets, when you mix it, the steam rises.
For the perfect basmati, weigh the rice and rinse several times. In India, I was taught that rice should touch the housewife’s palm and fingers. Fill with double the amount of water and salt. When it boils for three minutes, turn off the stove and leave the covered pan quiet for about twenty minutes. The rice is steamed, do not open the pot and do not check if it is already. Sopara is important, so the lid should fit snugly. If not, place a cotton cloth under the lid. Just before serving the rice, gently loosen it with two forks. The kitchen will smell distant lands and you will travel wherever you want, without restrictions.
My nostalgic dishes have among the ingredients turmeric, ginger, garam masala or at least curry.
Curry from a yellow pumpkin
- 500 gr pumpkin butter
- 3 tablespoons coconut flakes (dried minced coconut)
- 3 tablespoons cashews
- larger onions
- spoons of coconut fat
- a piece of fresh ginger
- half green chili (optional)
- 2 cloves garlic
- teaspoon turmeric
- spoons of ground coriander
- teaspoon ground cumin
- salt and pepper
- curry (curry) according to taste
1. A piece of ginger, two or three centimeters, depending on the thickness of the root, itch with a spoon. We cut it into slices to cut the strands and then cut it. Peel a squash, grate it and cut it into small cubes about 3 x 3 cm. Chop the onion as finely as possible.
2. In a large long pan over the coconut fat, fry the onion briefly, add the ginger, fry for another minute, add the diced pumpkin, stir it and throw it in 100 ml of water. Arrange them with all the spices (turmeric, cumin, coriander, salt and pepper and necessarily curry). If the curry is sharp, burnt, add carefully. Cover and simmer over low heat to soften the squash. Stir here and there along the bottom, being careful not to cook too long so the squash does not chop.
3. In a blender, mix the coconut, garlic, cashews and 300 ml of water. Liquid coconut cream is formed. Once the squash is cooked, pour the cock over the coconut cream, mix gently and wait for it to almost boil. Once the bubble starts to inflate set it aside and leave it covered for about ten minutes. The sauce will combine and thicken.
Serve the creamy curry sauce with cooked basmati rice.