Curry Leaves - as gift, as hiking food, as delightful garnish

What this episode covers

If you've been referred to this podcast because one of your friends knows you like camping - this episode is for you!Yumi is a keen hiker and so a lot of the food she makes in *normal* life, she's assessing as to whether it could be repurposed as something lightweight and long-lasting that could come on a multi-day hike.This recipe, from Meera Sodha's wonderful book EAST - delivers. Of course, Yumi has to make adjustments, so her version is:In a HEAVY BASED PANFry up 2 stalks of curry leaves with 2 cinnamon quills, 1.5tsp of finely grated fresh turmeric, 1 lightly bashed lemongrass stalk, cut into 3, tbs black mustard seeds, 2 long red chillies, 1.25tsp salt.Add a pre-chopped fennel bulb OR onion.Fry until the onion or fennel is soft.After 10-15 mins, add in 150g - 200g of dried red lentils, 2 tins of coconut milk and a tin of water. Stir well.Cook for about 25 - 30 mins until the lentils are soft and creamy.Top with some crispy fried curry leaves! DELIGHTFUL! Hosted on Acast. See acast.com/privacy for more information.

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