09 March 2016

A fine mess

Seafood curry

“Kiosko at 5. See you then.”

That’s barely an hour away and I have yet to prepare for dinner. Or make myself presentable. “Dammit,” I text back, “why can’t we eat at 7 or 8 like normal people?”

But I forget: this is our new normal. With each new year, we find ourselves sleeping earlier, waking up earlier, eating even earlier. Mention a TV show past early primetime and chances are we have not heard of it. “I stayed up late last night” means someone’s parent’s blood pressure was up and had needed to be seen to. We pass a newly opened bar and nobody bothers to inquire if we’re ever going. We are having too much fun just being in each other’s company.

Seafood curry

I’ve been to Kiosko countless times but have never tried the seafood curry before. It’s good, light on the spice blend and no skimping on tunô (coconut cream). I remember I still have some spice paste, so the next day I buy blue crabs, scallops, and squid. I pass on the shrimps (they don’t look fresh).

Mollusks are a mess to eat and even messier to prep. You gotta love them to appreciate the trouble. Crabs are chopped in half, claws cracked. Squid are rid of eyes, teeth, ink sacs, pen/gladius, and various internal goo, then sliced lengthwise. It sounds simple enough — for someone else to do.

You need ample space for this recipe, so use a wok or something equally capacious. Sauté sliced ginger in 2-3 tablespoons of oil, followed by sliced yellow onion and chopped finger chilies. Crabs next; give them a good toss, then pour in the second pressing of coconut — that’s the one diluted with water — and stir in some spice paste, a tablespoon or so of curry powder, and fish sauce. (I don’t bother to measure. just tasting on the go.) Put a lid on the wok and wait around 5 minutes, tossing crabs occasionally, before adding scallops and sliced squid. Cover and cook for another 7-8 minutes or until seafood are done. Add pure coconut cream (first pressing), season to your taste, garnish with spring onion greens, and serve immediately.

Two more things you’ll need: lots of rice and the use of your hands. This is a dish best savored at home. Or in a (half-)empty restaurant to avoid other patrons looking at you and your friends make a fantastic mess. Not that we need the excuse to come early — we’re at that age, that’s all.

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