Archive for February 21st, 2011


Monday, February 21st, 2011


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I love Nepal curry! Of all the curry I make (Indian, Japanese and Nepal so far ), Nepali curry is best for eating with other little dishes. Because it’s so light and has some Asian feel to it, I can eat it with my other very Japanese dishes.

I don’t own small American measuring spoons, so the measurements were in Japanese. so the small measuring spoon is about …I’m just gonna say 1/2 of teaspoon.

I refereed  my favorite recipe book, Yumiko Kano’s recipe book, changed some to my taste.

Ingredients: 4 serving

  • cucumber-3 cut in lengthwise twice and then cut in 3 in width-wise
  • Shiitake mushroon- 5 cut in a bite size
  • tomato- 3 cut in pieces
  • Onion – 1/2 thinly sliced
  • Garlic- 3 TBSP minced
  • cumin seeds- 1/2 teaspoon (Kosaji 1)
  • oil (I used rice oil) -about 2 TBSP

Spices

  • Curry powder- 1 teaspoon
  • Coriander powder- 1/2 teaspoon
  • chili pepper -1/2 teaspoon
  • Water -1 Japanese cup, but a1 American cup totally fine, since I ended up adding more water
  • salt – 1 teaspoon

1. Pour oil in a deep pot, put on low heat and add cumin seeds. keep it on low and cook til it starts the aroma, about a minute. Add onions and garlic and put on medium heat, cook til golden brown about 5 minutes.

2. Add cucumber and shiitake mushroon, cook for another 2~3 minutes, then add the spices (curry powder, coriander powder and chili powder), add tomatoes and cook for another one minute.

3. Add water , put on high heat, once it boils, cook for 5 minutes, add salt, and cook on low heat for about 10 minutes.

I used the basic of this, and made a different curry the next night with potatoes and carrots(I edited this entry on Feb 22 :P ). Very very simple ingredients and simple recipe! My favorite!! You could make this into curry soup , and use this basic to make more curry flavor pan fried vegetables too, the sky is your limit! ;)