Fusion Friday : Seafood Green Curry Penne

TGIF everyone! (: I’m sure everyone is as thankful as I am that the weekend is here and if you’re as lucky, you would have Monday off and thus having a long weekend! Hurray! To celebrate, I’m going to share with you the recipe I promised from my last post of the Fresh Food Market at Highpoint!

I have to say, I’m not a huge fan of fusion food, but I will never turn down the chance to try it when it is presented in front of me. So as I was walking around the Fruit & Vegetable market and bouncing ideas off the Mr, he suggested that I should do an asian flavoured pasta dish! WAH! Why not, yes? So the first thing that came to my mind was green curry! I see this less fusion, more a pasta with an asian flare! hehe

I do apologise that I didn’t quite have the patience or time to make my own green curry paste, but I did find one that I’ve used before, so I knew it would taste yummy. If you have a green curry paste recipe to share with me, I would be more than happy to try it during my holidays! (:

So these were the ingredients I used for my dish. Which includes fresh ingredients that I got from the market, and a few that came in the hamper given by compliments of Highpoint and Mango! (: I am sure you have some things in the pictured stored in your pantry. I realise I didn’t place the onion and garlic that I used from my pantry in the picture. hehe But I’ve definitely written them in my recipe, so fear not!

This pasta dish definitely has a kick to it. It might most definitely be the green curry paste I used but I do love a dish with that leaves my tongue tingly and tummy warm and fuzzy! hehe So if you do like spicy food, and want to try something different, I urge you to give this a try! The Mr and I both loved it and would definitely make this again soon! (:

Seafood Green Curry Penne (a Food Made With Love original recipe, serves 4)

1/2 large onion, finely chopped

3 cloves of garlic, finely chopped

5 shiitake mushrooms, cut into quarters

3 green thai eggplant, cut into quarters

4 purple thai eggplants, cut into wedges

3 small Adelaide tomatoes, cut into chunks

5 grape tomatoes, sliced into half

50g fish cake, cut into strips

100g green curry paste

400ml light coconut milk

300ml water

500g supreme marinara mix

400g dried penne (or any type of pasta you prefer)

2 tbs olive oil

handful of Thai basil leaves

fried shallots and coriander, to garnish

Steps :

1) In a large pot of water, add some salt and bring it to a boil. Cook pasta according to the directions on the packet. Drain and run it under cold water. Set it aside while preparing the green curry.

2) In a frying pan/wok, heat the olive oil on medium heat and fry the green curry paste till fragrant. Add the chopped onion and garlic and fry till it’s soft. Be careful not to burn the garlic, as there would be a bitter after taste.

3) Carefully add the coconut milk into the pan. Stir it until the paste is mixed well and combined with the coconut milk.

3) Add the eggplants and cover the pan, allowing it to simmer for 10 minutes. Then add the tomatoes and mushrooms and return the lid on the pan. Simmer for another 10 minutes or until the tomatoes are soft.

4) Add the water, fish cake and seafood and allow it to come to a boil. Careful not to boil it for too long, as the seafood might over cook and get tough! Add the thai basil leaves and stir it into the sauce.

5) Pour in the cooked pasta and toss it well, making sure every single penne is coated with the sauce. If it’s looking a little dry, add a bit more water and give it a good stir.

6) Garnish with fried shallots and chopped coriander before serving.

Enjoy! (: I know it seems like alot of preparation to go through, but do give this a try and let me know what you think and if you added other things! Would definitely love to try other combinations. Have a great weekend everyone! (:

Remember to always cook and bake with love!

Dry Pork Curry

I first had this at my parent’s friend’s house during Deepavali and instantly, I loved it. It’s definitely not like your usual curry. It’s pork, for one, and it’s not similar to the rich and heavy gravy that you usually get when having curry. It is my idea of a healthier curry! There is no coconut milk added, and you don’t even need to add water! Amazing huh?

I made my mum ask Aunty Lata for the recipe so that she could cook it for us on a regular basis. haha Last year when she came, she cooked it for us for dinner one night and it was perfect for a cold winter night! There and then, I asked her to tell me the recipe verbally while I recorded it down. I stashed it in one of the boxes with my other recipes and forgot all about it!

I was looking for a winter warmer recipe (in Autumn, I know) cause it’s been s0 cold these couple of days and found it folded and clipped in between my food magazines. So I decided to give it a shot and I was so glad I did! It was spicy and tangy and just went so well with quinoa! Of course, it would be awesome with roti and steamed rice too!

I decided to do a step by step photo-recipe so that you will be able to get this dry pork curry on your dining table without much hassle and too much thought! I do hope you all will enjoy!

Aunty Lata’s Dry Pork Curry

Ingredients :

400g pork, sliced (I used the shoulder, with the skin and fat trimmed)

2 tbs curry powder (I used Baba’s meat curry powder)

3 cloves of garlic, finely chopped

2 tsp dark soy sauce

1 tsp ground white pepper

1 tomato, diced

2 tbs olive oil

1 onion, diced

1 star anise

1 tbs curry leave (I used dried, you can use fresh ones if you have)

1-2 tsp garlic salt

Steps :

1) Marinade the pork in a tupperware with the curry powder, dark soy, garlic and tomato. Mix it till it’s well combined and let it marinade for at least 2 hours. Would be even better overnight!

 

2) In a large saucepan, heat 2 tbs of olive oil on medium-high heat and add the star anise and fry till fragrant. Add the onions and curry  leave and fry till the onions soften.

3)  Pour in the marinated pork and fry till the pork is cooked.

 4) Lower the heat to low-medium and cover the pot, allowing it to simmer for about 30 mins. DO NOT add any water to the pot as the tomatoes and the pork itself would provide sufficient liquid through the cooking process!

5) Lift the lid and allow it to simmer for a further 15 mins, giving the liquid time to evaporate and thicken the curry.

 Serve with quinoa or steamed white rice and ENJOY! (:

So what is your favourite kind of curry? Share with me! (: