Sunday, June 10, 2012

Stewed Radishes with Tamarind

This is a simple side curry that's surprisingly good. It came out a little on the salty side for us, so go easy on the salt if you don't usually oversalt things.

One year ago: Big Crumb Coffee Cake with Rhubarb (still a favourite!)
Two years ago: Broccoli, Tomato, and Goat Cheese Pasta

Stewed Radishes with Tamarind (from 660 Curries)

2 tbsp canola oil
6 whole cloves
2 - 4 dried red Thai or cayenne chiles
2 cinnamon sticks
10 - 12 medium red radishes, ends trimmed, cut in half lengthwise
1 tsp sugar
1 tsp coarse salt (or less)
1/2 tsp tamarind paste

1. Heat oil in medium saucepan over medium-high heat. Add cloves, chiles, and cinnamon and cook until sizzling, 10 - 20 seconds.
2. Add radishes and lower heat to medium. Stir-fry 1 - 2 minutes.
3. Cover pan and simmer, stirring occasionally until fork tender, 15 - 20 minutes.
4. Stir in sugar, salt, and tamarind and simmer uncovered for 3 - 5 minutes.
5. Remove whole spices if desired and serve.

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