CrumpArt

Occasionally people ask me for my recipes, and I always promise I’ll write them down and email them to those people. I never do. It’s a major source of guilt. But now that I have a good kitchen to cook in and a table that isn’t permanently used as bench space, I can take (what I hope to be) nice, appetising photographs of my meals. And I’ve found that when I do this, I’m more likely to write the recipe here on the blog. So, without further ado, here’s another fruity curry.

Six or so years ago, I was painting and watching Jamie Oliver on the tellie when he cooked this. I scrounged around and managed to write it down on a scrap of newspaper I was using as a dropsheet. Probably with a pastel. It doesn’t look like much, but trust me when I say it’s fan-freaking-tastic.

Cook around two cups of basmati rice. In another pan, heat a tablespoon of mustard seeds in 1-2 tablespoons of sunflower or coconut oil. Bash a few cardamom pods in your mortar and pestle and add this to the pan with a small handful of curry leaves. Toss everything round a bit, then peel and slice a knob of ginger and add it to the mix. Grind up a teaspoon of cumin seeds and throw them into the pan with half a teaspoon of chilli powder, followed by one teaspoon of turmeric. Cut a fresh pineapple into large chunks and stir it through the mix. Slice a banana on an angle and add (the recipe calls for a plantain, but I can never find these in Melbourne). Pour in a can of coconut milk, season with salt and simmer until it’s ready. Serve over the basmati rice. Omnomnom.