Thursday, April 8, 2010

Japanese curry

The other day John cooked a vegetarian version of Japanese curry. This dish is very popular here but it's nothing like Thai or Indian curries. It's more like a brown gravy with some garam masala and curry--way more subtle and not very spicy. He used this recipe but made veggie adjustments (like eggplant instead of beef): It took the better part of a day and by the time I went to my meeting at 4pm the teachers were asking if I had made curry since they could apparently smell me coming from across the street. It was a really good comfort food dish but we probably won't make it again due to the effort required. Plus, Thai and Indian curry are just better, frankly. Here's what the final product looked like.

No comments:

Post a Comment