FOOD: RECIPE OF THE WEEK: PENANG CURRY

BY CHEF DEBDUTTA BANERJEE

EXECUTIVE CHEF,

ITC FORTUNE PARK PUSHPANJALI, CITY CENTRE, DURGAPUR

INGREDIENTS :

1. Lotus Stem -125 gms
2. Fish sauce -0.015 gms
3. Garlic -0.02 gms
4. Coconut Milk -0.015 gms
5. Yellow zucchini -0.015 gms
6. Spring onion -0.12 gms
7. Salt -0.02 gms
8. Pepper -0.02 gms
9. Tasting powder -0.025 gms
10. Vegetable stock -0.003 gms
11. Sugar -0.009 gms
12. Corn flour -60 mls
13. Chilli oil -0.015 gms

METHOD:

• Pour the oil into the wok at medium heat, add the garlic.
• Add the coconut milk and cornflour ,tasting powder.
• Add Lotus Stem until cooked through.
• Add sugar and fish sauce.
• Add the yellow zucchini.
• Also add the coconut milk,

Then add stock, the sauce should be quite thick (as per traditional Penang curry)

• Then add the salt and pepper.
• Finally, add the chilli oil and spring onion and simmer for 5 minutes, garnishing with the sweet basil and shredded lime leaves.