wondering why is it so, let me explain I have taken a detour and
ended up with a fusion cooking where there is a marriage of
Thai and Indian / "Cal" Calcutta, Bengali cooking methods
and in the ingredients used.
Here it goes: Seafoods in Thai yellow curry from an Indian
kitchen today .
Extracting coconut milk is far too messy Maggi coconut milk powder came to my rescue, mixed it with a cup of warm water and coconut milk with the right consistency is ready to be poured into my Thai curry.
Egg plant is another veggie which my kid is not much fond of but when it is whisked up in this curry, he ate it without a fuss! Hmm now I know how to deal with that.
Kaffir limes are not so easily available in the Indian locale market,so I've used the closest Indian variant of it called the "gondhoraj lebu "(Bengali) and it actually smells heavenly.
So there it is my Indian detour to Thai seafood curry with steamed rice and a dash of (gondhoraj) lemon juice squeezed over it ... simply divine and ready to be gorged!
Happy eating tra la la!
Find me @ Ivy and Elephants
The Brambleberry Cottage