Friday, April 17, 2015

Red Radish Soup-Curry 樱桃萝卜/ 小红萝卜咖喱

Red globe radishes (樱桃萝卜/小红萝卜) are easy to use in curry-in-a-hurry in which the radish leaves can be used at the same time; add the raw sharp-flavored radish leaves towards the end of cooking to mellow down its peppery flavors.


I usually do not peel these red globe radishes, as beneficial anti-oxidant allyl-isothiocyanates - the compound that makes the radish peppery and pungent - is concentrated in the peel. Simply rinse to clean the root thoroughly, trim the tip ends. If you have to peel the skin, gently pare away/scrape the superficial thin layer only, with the blunt back of a knife.

This is called Soup-Curry because it is not the kind of thick stew-like curry made from any curry paste or coconut cream. Instead it is more like a spiced tomato-based soup that gets a little kick from a mixture of spices e.g. curry powder, turmeric, coriander and cumin.

Spiced Radish Soup-Curry 红必仔/ 樱桃萝卜咖喱
Ingredients:
1 small shallot, thinly sliced
2 thin slices of ginger finely minced
3 cloves garlic, minced
1 bunch (about 8-12 red radishes), rinsed. Peeled or unpeeled - your preference but unpeeled version may make the curry slightly bitter.
Leaves of red radish, roughly chopped
Pinch of turmeric, coriander, cumin, red pepper, curry powder, black pepper
1 medium-size tomato, finely chopped
Water, adjust accordingly

Directions: Saute the shallots and ginger in a little hot oil, while adding the spices to temper, and aromatize. Add the tomatoes and garlic and allow it to come to simmer. Add the radishes then simmer in the spiced tomato-gravy till radishes are cooked through and gravy slightly reduces. Add radish leaves, simmer for 1-2 minutes, turn off heat. Salt to taste.

You can pair this dish with Biryani-Style Spiced Rice or Easy Turmeric Rice.

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