Semi-Vegetable Dhall Curry
Lately the weather has been really bad for health. Haze, haze everywhere! I just wonder what's gonna happen to the world when we pass it on to our children's generation.
Haze has definitely affected my diet. Vegetable is all I think about lately but then not enough to keep my tummy full, that explains me eating, munching, chomping the whole day through! My mom has this wonderful dhall curry which she loves! Very, very simple to make too!100 gm ikan bilis (dried anchovies) 150 gm yellow dhall (rinsed, drained) 5 leaves of Peking cabbage (torn to small pieces) 10 baby long beans ( break into 3 equal lengths) 1 huge very ripe red tomato (wedges) 5 inch carrot (thinly sliced) 2 cloves of garlic (chopped) 2 shallots (chopped) 5 Tbsp fish sauce 5 Tbsp fish curry powder (mix with water until becomes a paste) filtered water sea salt to taste
- Heat some olive oil in a curry pot.
- Throw in the garlic, shallots and stir till lightly brown and not burnt.
- In goes the ikan bilis, fry till fragrant.
- Scrap in the curry powder paste and stir approx. 2 minutes.
- Top up with a little filtered water (not too watery please) and put in the dhall, simmer 5 minutes.
- Put in carrots and tomatoes, simmer another 5 minutes.
- Add a little more water and fish sauce.
- Put in the rest of the vegetables (I like them slightly raw and crunchy, that's why I put them in last), simmer for 2 minutes. (If you prefer the vegetable to be thoroughly cooked, put them in together with the carrots).
- Salt to taste.