"Celery divides people, perhaps because most of us are introduced to it in the form of batons dipped into hummus, which I don't feel is its best form. Don't get me wrong, I enjoy raw celery it has an earthy pepperiness that I find quite moreish but I adore it in cooked form, especially with soy and garlic, and today's recipe is a take on a wok-fried celery dish that we often eat at large banquets in Malaysia."
"But first, a silky, fragrant curry with tender baby aubergines and a golden coconut base that's perfect with hot steamed rice and a scattering of fresh herbs. These baby purple aubergines are perfect for one person, and hold their structure well in a curry. I adore them. Yellow curry with baby aubergine (pictured top) This is more for a day when I'm pottering around the paste seems a bit laborious,"
A silky yellow coconut curry features tender baby aubergines in a golden coconut base, ideal with hot steamed jasmine rice and fresh herbs. The recipe serves one and requires about 20 minutes prep and 40 minutes cooking. Ingredients include coconut milk, coconut oil, baby aubergines, curry leaves, turmeric, fish sauce, lime juice, palm sugar, salt, and optional MSG. A fragrant paste is made by blitzing shallot, ginger, galangal, lemongrass, garlic, dried and fresh chillies and toasted belacan. The method calls for reducing coconut milk until it thickens, adding the paste and aubergines, seasoning to balance sour, salty and sweet, and finishing with herbs and crispy garlic.
Read at www.theguardian.com
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