NTBI #8

Number 8: Curry

Now usually, when I make curry here in Japan, it's the Japanese style curry. It's pretty simple to make, and you can't really go wrong with it. Water, ingredients, blocks of curry thingy, and after you boil it for a bit, it's done.

However, my Dutch room-mate, Paul, saw that I had some packets of curry from Singapore. They weren't expired (at least, I think they weren't expired), and so he suggested trying to have some. And I thought I really ought to use them up before they expire (or quickly use them up so that it's not too far past the expiry date).

So I tried to make some curry. Now, the instructions at the back said to fry the paste first, but I must have over-heated the pot, because the stuff started to burn a bit and stick to the bottom, even though I had put in the oil. As it is, my clothes still smell of curry spice.

But the big thing was what the instructions did not say I should add, namely, one-and-a-half cups of water. They just said put in the milk and it'll be ok. But in a moment of impulse, I poured in a cup of water to stop the spices from sizzling and sticking to my pot. It stopped sizzling, of course, and I thought to add some more, just for good measure...

...which of course left my curry looking less like curry and more like soup.

It was still edible of course, and you know what they say, "waste not, want not". So I got dinner, though I am waiting somewhat apprehensively for the stomach ache to hit.

#notthebrightestidea