Curry-Curry-Curry-Curry-Curry Chameleon…

So, there’s a chance I may become the new foodie for dear readers. Yes, a male foodie writing for a FEMALE Jewish site. Well, why not? I am a Jewish foodie, so why not write for them? I’ll keep you all posted on this as it develops. Now, when getting ready for this article, I wanted to share something that happened the other night as I was making some beef curry. It all started when one of the roomies came over and blinked at the pot.

“What are you making?”

“Beef curry.”

“Ewwwwwwwwww… What’s curry?! Sounds disgusting!”

“No, it’s quite good!”

Then, a few minute later, the same roomie returned.

“Mmmm, what’s that delicious smell?”

“That’s the curry you just said was disgusting!”

“Oh, well it smells good now!”

Proof that curry will change anyone’s mind. Now, there is kosher curry paste out there! I usually order from Kosher Curry or check my local health food store for kosher curry powder. Still, it amazes me how little this simple dish isn’t cooked! Well, let’s change that!


1 pd. of Cubed Tofu
1/4 cup Green Onions
Petals from 4 Edible Roses
1 bay leaf
3/4 cup Peanut Oil
1 T Curry Powder
3 T freshly Minced Garlic
3 T Ginger Paste or Shaved Gigner Root
4 t Cinnamon
6-8 Whole Cloves
1 Pinch Fresh Saffron (Go for the cheap stuff as I assume you don’t have a thousand dollars to spare, but do NOT use ground saffron. It’s cut with other seasonings and tastes like crap!)
1/2 Cup Unflavored Yogurt
1/2 t Freshly Ground Black Pepper

In a microwave-safe bowl, put the oil, onions, cinnamon, rose petals, cloves, and bay leaf and mix together lightly.

Cover bowl in plastic wrap and microwave on HIGH for 4-5 minutes, depending on microwave strength. You know you’re done when the leaves and petals start to darken and brown.

Stir in the ginger, curry powder, and garlic, and recover before microwaving for another 2-3 minutes on HIGH.

Uncovering, add in the tofu and yogurt before stirring and microwaving for 8-10 minutes on high, then let it stand in the microwave for 5 minutes. Do NOT open the door as your curry is still cooking!

Finally, open the door and add in the saffron and pepper, stir, and then cover and microwave for a final 3-4 minutes on high.

Let rest in microwave for a minute, then take out, stir, and serve over white or yellow rice. If you wish, you can make this curry with beef, lamb, or even chicken. Just substitute the tofu with the chosen meat. I just stuck with vegetarian as it’s what I cook most often.

So, I drew and the winner of the Shaloha Cook Book is…

Luka Loo!

There will be more giveaways, so… Don’t worry! And there’s STILL time to sponsor! 4 down, and 44 to go! Don’t forget to Sponsor Me! Shalom and Good Cooking!


July 29, 2006. Blogathon 2006, main courses, recipes.

One Comment

  1. Utopia replied:

    Oh wow… that looks awesome. I love curry. I like it spicy.

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