Ingredients with Measurements:
- 1 cup sea grapes
- 1 cup coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/2 cup water
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Rinse the sea grapes and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
4. Add the curry powder, cumin, coriander, turmeric, and salt and stir to combine.
5. Add the sea grapes and stir to coat with the spice mixture.
6. Add the coconut milk, water, lime juice, and brown sugar and stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes until the sea grapes are tender and the sauce has thickened.
8. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 12g
Carbohydrates: 14g
Protein: 2g
Sodium: 600mg
Substitutions for ingredients:
- Sea grapes can be substituted with grape tomatoes or cherry tomatoes.
- Coconut milk can be substituted with heavy cream or almond milk.
- Curry powder can be substituted with garam masala or turmeric.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add chopped cilantro or parsley for a fresh herb flavor.
Tips and tricks:
- Be sure to rinse the sea grapes thoroughly to remove any sand or debris.
- Adjust the spice level to your liking by adding more or less curry powder.
- Use a wooden spoon or spatula to stir the curry to prevent the sea grapes from breaking apart.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates with a garnish of chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Serve with rice or naan bread for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
- A side salad with a light vinaigrette dressing.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the sea grapes thoroughly to avoid any potential foodborne illness.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food history:
Sea grapes are a type of seaweed that are commonly used in Asian cuisine. They are rich in vitamins and minerals and have a slightly salty flavor.
Flavor profiles:
Salty, sweet, spicy
Serving suggestions:
Serve the curry hot with rice or naan bread.
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Region: Thai