Indian Curry is without question, my all-time favorite dish. I discovered it in while living in London in the early 90′s and have been a devoted fan ever since. Now 20 years later and living in L.A., I’ve tried just about every sort of curry imaginable, everything from Japanese curry to Thai curry to a version of this Sri Lankan Beef Curry from Alta Mantsch of Tasty Eats At Home. It’s as hearty as any traditional home cooked meal and can — in an instant — put a smile and the look of content on your face. For me, that’s exactly what good food should do.
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“Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.
I won’t go too much into Appam, as I didn’t make it. Right now, I am not eating grains or yeast, so I figured making a yeasted rice flatbread wasn’t in the cards. However, if you want to read about how to make these (and they look like the perfect accompaniment to a saucy curry!), check them out over at Mary Mary Culinary.
I did, however, jump right on some Sri Lankan curry! I love curries made with coconut milk. Spices + coconut milk = comfort food. (I’ve already mentioned this in my previous post about a Thai-inspired curry, but it’s really true!) This curry was different than most I’ve made; it used fresh curry leaves and tamarind pulp. Lucky for me, there is an Indian grocery not far from our house, and I was able to pick up the necessary ingredients…”
