The Last Melbourne Curry

Sandra Dallimore and I went to the amazing Chin Chin last week – gorgeous Asian restaurant in Flinders Lane in Melbourne – and tried their Yellow Pumpkin & Aubergine Curry – we have experimented with our own version this evening and it was incredible – here it is!

In a pestle & mortar, make a paste with:

2 x whole star anise
2 teaspoons coriander seeds
1 or 2 large garlic cloves
2 teaspoons dried red chili flakes
Seeds from seven cardamon pods
2 teaspoons lemongrass
2 teaspoons turmeric
Zest of one lime
5 thinly sliced kaffir lime leaves
2 teaspoons coconut oil

Do the anti-clockwise shimmy and blend till smooth and delectable 😉

Add to a saucepan and saute gently till the flavours start to pop and sing.

Add one tin of coconut milk and simmer gently for a few minutes then add small cubes of pumpkin/butternut squash and cook for a few minutes.

Add broccoli and, if you feel to, some protein – meat/fish/prawns – Sandra and I had firm white fish – cook through – time will vary depending on your protein choice. Or stay with simply vegetable and add aubergine too.

Stir through gently chopped basil (Thai or Italian), the juice of the lime and fresh coriander/cilantro just before serving.

Yummy-licious

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s