Date: Mon, 30 May 94 14:48:38 EDT
From: Christina Hulbe (email@example.com)
Today, I offer Compromise Curry, named for
several reasons. Firstly, it is a quick-cooking version,
taking advantage of already pureed pumpkin, grated and
frozen vegetables that need only a few minutes to cook,
and pre-mixed spice, to substitute for the curry cooking
style. This is a good compromise when I want to
"cook" but don't have so much time. Secondly, it
is multi-cultural. Wrapping the vegetables in griddle-
cooked batter is similar to the Caribbean curry serving
style but masa is a Mexican ingredient.
The pumpkin plays best with a sweetish spice mix.
The blend I like to use here is long on anise, cardamon,
poppy seeds, and cinnamon and short on turmeric and
cumin. If you don't have roasted garlic on hand, that's
okay, raw (or powdered, compromise city) can be used. I
really like the combination of corn && banana flavors.
Also, the sweetness of the banana is nice with the spiciness
of the curry. Serve this with chutney, chile slices,
(for two hungry people)
1 Cup masa harina
1/2 tsp baking soda
1/2 tsp salt
2 1/4 Cups water
2 tsp lemon juice (added to the water)
1 small banana, in thin circle or half-circle
1 Cup pumpkin puree
1 Cup water or vegetable stock (or more)
1 small onion, sliced in thin rings
10 oz frozen spinach (or other frozen
vegetable; green peas, etc)
1 1/2 Cups grated carrot (3 or 4 carrots)
8 cloves garlic, roasted if possible, and pureed
1 - 2 Tbsp "curry" seasoning mix (a sweet one is
1/2 tsp black mustard seeds
dash ground cloves
salt to taste
In a medium bowl, mix together masa, baking
powder, and salt. Stir 2 cups of the water into the masa,
to make a medium-thin batter. Set the batter aside and
prepare other ingredients.
Place a medium (8 to 10 inch) non-stick skillet over
medium-high heat. When the skillet is hot, add the
mustard seeds and cover. The seeds will begin to "pop".
As soon as the popping dies down, pour the seeds out of
the pan, into a small bowl, and set them aside. Reduce the
heat to medium and add the sliced onions to the skillet.
When the onions begin to brown, add 2 Tbsp of the 1 cup
of stock to the pan and stir, to dislodge the brown bits.
Repeat this process until the onions have softened and are
lightly colored (5 to 10 minutes). Add 2 Tbsp stock, the
garlic, "curry" seasoning, and cloves to the skillet. The
liquid will rapidly boil away. Add the remaining stock,
pumpkin, mustard seeds, and sat, and stir to make a
medium-thick sauce. Add more stock if needed. Stir in
grated carrots, reduce heat to low and allow to simmer
while the masa cakes are cooking. When the first masa
cake is almost cooked, stir the frozen vegetables into this
Place a large (10 to 12 inch) skillet, lightly coated
with non-stick spray, over medium heat. Stir the masa
batter. The batter should pour easily from a spoon. If it
does not, add the remaining 1/4 cup of water. Slice the
banana into the batter and mix. To make the masa cakes,
pour about 1/2 cup of batter into the middle of the heated
skillet and swirl it outward with the back of a metal spoon
to make a cake that is 8 or more inches in diameter. Cover
the pan and cook until the top of the cake is dry, about
five minutes. (add the frozen vegetables to the curry) Flip
the cake and continue cooking until it is cooked through,
about another five minutes. The cake will be slightly puffy
and browned on both sides. Remove the masa cake to a
Spoon 1/6 of the curry into a line down the middle
of the masa cake. Fold one side over the filling and gently
roll the cake (in the same direction) over the other side.
The filled masa cake will look like a burrito or filled crepe.
Set the plate in a warm place and continue cooking the
remaining masa cakes. The masa cakes may be made, set
aside, and all filled at one time if necessary but they are
delicate and should be handled with care. The recipe will
make six filled masa cakes.
Serve with a selection of chutneys (mango, lime,