summer curry

I still had my glorious courgette sent over from  my mother, I  had to come up with a dish to cook in.
It's still May in Japan but it was already 25 degree today. So thought it might be nice to cook spicy curry with grilled courgettes and egg plants, just to feel summer ahead.

Spice;

Cinnamon,Curry Powder 

Nutmeg,

Cumin Seeds,

Turmeric,

Coriander,

Cardamom,

Garam Masala,

Red Chili Powder,

Fennel.

Pan fried finely chopped onions after frying finely chopped garlic and ginger then add chopped carrots, mushroom. (it is very important to cook onions till they get browned.) After them being lightly cooked, add pork and beef mince then cook till the colour turns all brown. Add red wine and get the alcohol boiled away, add yogurt and the spices mentioned above.  Cook them for a little while to avoid your curry to be boring and powdery, then add a crushed canned whole tomato.

Add salt, soy sauce for saltiness, add honey or apples (crushed or baked) for sweetness.

Just before your rice is ready, grill your courgettes and egg plants (on the pan or in the oven) without any oil and serve them on your curry.

As I had some cucumbers that have been sitting in my fridge for a while now, made a quick salad to have some freshness with this meal.

Slice up your cucumbers, mix with a canned tuna, sesame oil, rice vinegar, white sugar, soy sauce and sesame seeds.

Ita-daki-masu !