Sorry guys, I’ve kind of neglected my blog for a while – but for good reason! I’ve been busy this summer, traveling (visited Taiwan and Vietnam, as well as Toronto and Quebec — which I must add, had amazing food), and also had been busy working and taking on more hours – I found out I’ll be going to Madrid next month for a conference, so much preparation will be needed. As well, I had to complete some new applications for programs. May aim for a PhD or MD. We’ll see what happens! Continue reading Godamba Roti
Sometimes I struggle knowing what to make for my work lunches for the week. I had been thinking about what I should do with the ground turkey I had bought. There was the dumplings, or use it as stuffing for acorn squash, and of course just making meatballs for pasta. It seemed boring to use it for pasta, which is then I thought – why not make it into a curry?
I’ve been trying to come up with new food ideas for lunch to take to work each week. I always like to switch it up and have something different. This time (and since we are mid-winter), I decided to pull out my old friend, the crockpot, to make this delicious and tender chicken tikka masala.
(Apologies again for no photo!)
Does cooking cashews in curry form sound strange to you? Believe me when I say that it is not strange. This is a popular curry in Sri Lanka, and is particularly great for vegetarians and vegans alike. This is probably one of my favourite curries to eat (if not THE favourite), and it is rich and flavourful. This isn’t made all the time, and I would only remember my mom serving this on special occasions. Now that I’ve started learning to cook Sri Lankan cuisine, I think I can try to make this more often 🙂
It’s another one of my Sri Lankan curry recipes for you, this time using green beans! I always loved the green bean curry that my mom would make growing up. It wouldn’t be soggy limp beans soaked up in curry. It would be slightly crisp beans, in a flavourful coconut milk broth. It’s a great way of cooking beans, rather than the traditional boiling or roasting, or with a bit of garlic. This curry is slightly different in that there isn’t a whole lot of broth. If you certainly like your curries to have broth, you’re more than welcome to add more milk, however, I think you may just enjoy this the way it is!
I’ll be honest with you. I can be a picky eater when it comes to seafood. Don’t get me wrong. I love my sushi. It took me until the end of high school to get around to eating sashimi. I clearly was missing out. But when it came to curries that my mom made? No, thanks. Maybe it was just the fish she used, but it was too… ocean-y for my tastes. I also did not like picking out the bones (when she actually used whole fish from the wharf), or having to peel off the shells and tails of her prawn curries.
I think I’ve admitted too much about my peculiar eating habits… But whenever she used filets to make curry? I’m all over it. No bones makes me happy… 🙂
Squash is one of my favourite fall vegetables. I know it’s not fall, but I still like buying squash at the market. It is so versatile, and you can even use it in baking. My favourite way to eat it is in a curry. I can just eat a whole container of the curry if I had it in front of me. When I was in Sri Lanka in 2012, I volunteered for two weeks in a town that was affected by the 2004 tsunami through a local organization, called Volunteer Sri Lanka. If ever you do make your way to Sri Lanka, I highly recommend volunteering with this organization! It is run by a local, who lost his parents to the tsunami, and ever since, he has done philanthropic work over there, helping orphaned children and elderly, and there’s also medical placements! His large house served as the volunteer house, and for meals they often served squash curry for lunch. It was delicious!