Monsieur and I love Indian food, the kiddo not so much. I still remember how, as a two-year-old, he would moan with delight while eating a mild chicken curry, all my friends were astounded. But Indian fare became a total no-no when Junior entered his picky phase and the Cilantro-crazy Quickie Shrimp Curry I made last night was no exception. Dad and Mom loved it to the extent of wanting to wallow in it. Junior had roast chicken and popcorn cauliflower also, let’s cheer at least the vegetable team for that small victory.
As a food writer, I am endlessly collecting recipes in a FileMaker Pro database that is 20 or so recipes shy of 10,000. If you do the math, I would need to cook 3 brand new recipes a day for the next 9 1/2 years just to try all of them once. (9 1/2, she says, is that a coincidence or is there subconcious meaning here, do you think.) Of course, that does not include all those recipe books I buy every month, to the tune of 2 or 3.
Yet, while I have no realistic hope of ever cooking the recipes I collect, I often will do a Find in my database, say for shrimp curry, read the 3 or 4 recipes I am bound to unearth, and then start combining them according to ingredients I am missing or just a desired taste profile. Case in point: the curry I cooked last night, a mix of a recipe I found on the web and the ingredients I found—or more to the point, did not find—in the fridge.
If you are not crazy about cilantro, you will loathe this recipe because really, it’s all about the burst of coriander with other ingredients acting as a foil to our favourite herb. If you’re like Monsieur and moi, you have to…have to…try this. Ready in 35 minutes or so, it will blow your brain. Monsieur might even have gone on the record as saying this was my “best quickie curry” yet. And he’s not one to lavish easy praise.