A taste that transports me back to my childhood is curry. I grew up absolutely relishing yellow Malaysian curry–which, once it started cooking slowly, could be inhaled in all its spiced glory from anywhere in the house. “We’re having curry!” was a familiar triumphant cry at the dinner table.
This dish was made in our household with crushed dried (and de-seeded) red chili peppers, curry powder, a dash of turmeric and cardamom, julienned ginger, cinnamon, a generous amount of coconut milk, lots of garlic, thick-sliced slightly pre-cooked potatoes, a well pounded concoction of spices that included lemon grass, peppercorn, galangal, and star anise, and partially pre-stir-fried chicken drumsticks. It was served over a bed of rice that was constantly ladled with curry sauce. The chicken, cooking in the curry, was simply fall-off-the-bone tasty.
Not a month would go by when we didn’t have Malaysian curry at least once; it was our (most exotic) comfort food, and one of the few dishes that my mom would never have to ask me to eat more of. It certainly kicked dinner up a notch, and I looked forward to plenty of leftovers the next day.
Breakfast was hot: bread dipped in reheated curry sauce. My enthusiasm for curry grew to encompass beef rendang, beef curry puffs, chicken vindaloo, chicken tikka masala, lamb korma, beef tandoori, and madras chicken, when I ate in; Thai red curry with sliced eggplant (vegetarian curry), and skewers of satay sauced barbequed beef, chicken, and pork, when I ate out.
Curry could not, and still cannot, do any wrong in my eyes — it is, after all, the ultimate coverup! 🙂
- Daily Prompt: The Transporter (dailypost.wordpress.com)