I went to the hills recently and got some lovely plums. My domestic help emptied them onto a plate, and they were sitting in my fridge. They were smaller than the usual plums, but yummy nevertheless. It just so happens that the KitchenAid contest hosted by the Indian Food Bloggers Meet had plums as the core ingredient! I am so delighted!
Here is a recipe for thai inspired plum curry, or plum inspired thai curry, or whatever you feel like calling this 🙂
The curry is a lovely pinkish color, a very different tangent off the usual red or green color we are used to.
THAI ‘PLUM’ CURRY
What you need:
6 huge plums/10-15 small plums, the riper the better
1/4th to 1/2 cup of sugar, depending on the sweetness of the plums
Water, enough to partially cover the plums
One can of coconut milk
Garam masala and salt to taste
Basil leaves for garnishing
For the paste
A fistful of basil leaves (atleast 20 leaves) – I plucked them from my garden!
Two small green chilies, add more if you want it to be more spicy
10 green or black peppercorns
A knob of ginger
Salt to taste
What to do:
1. Slice the plums and remove the seed.
2. Add the plums to a pan, along with the sugar and water.
3. Cook until slightly tender, but not completely soggy. You need to keep checking this.
4. Leave this aside.
5. Make the paste by blending all the ingredients together.
6. Heat up some oil in a wok, and once hot, add the paste.
7. Cook the paste for about a minute, until it reduces in quantity and becomes slightly brown.
8. Add the coconut milk, and now add the garam masala and salt to taste.
9. Let it cook on low heat for 10-15 minutes.
10. Add the plums along with the sugar water, slowly stirring it into the coconut milk gravy.
11. Cook for another 2-3 minutes.
12. Garnish with basil leaves, and serve with freshly steamed rice.
You can play around with the paste ingredients, maybe add some peanuts and garlic. Whatever works for you really. I loved this recipe, I hope you can make it at home and relish it with me.
My dog seemed to want some too.