recipe

This is lunch.

Sometimes I need to raid my fridge and pantry to put together odds and ends that aren't quite enough for individual larger dishes, marrying pantry staples such as pastas with stray vegetables that will spoil in a short while.

The results can be delicious, such as this dish. The Gnocchi (a pillow-like morsel made of potato flour, pronounced nyo-kee) was bought from the store and pan fried in a little butter, which gives it a bit of crispness (they can be boiled like fresh pastas too). The sauce was some turkey bacon browned, then garlic, onion & celery, followed by chunks of zucchini, then tomato, and finished with a spoonful of sundried tomato paste and a little squeeze of harissa. No water was added. The prepared gnocchi was stirred in and left covered for a few minutes to soak up the sauce, then finally tossed with a good handful of chopped parsley.

V

I'm not one of those people who is averse to what is generally known as 'fusion' cooking. In fact, if one thinks about the history of food then really everything is fusion cooking in one way or the other.

However, rarely do I attempt to combine things from two different food cultures -- I'm still learning, but once in a while a bit of experimenting is good. So today's dish combines two of my favourite dishes: Thai Green Curry and Italian Risotto. I'm certainly not the first person to make this dish -- there are dozens of recipes online for the same -- but I did go into it with a bit of trepidation. The results turned out pretty damn delicious, so here's my recipe.

Burji is an Indian Railway Station institution. Throughout the country, stands with sizzling cast iron griddles serve up plate after plate of this stuff with soft, butter-seared pillows of pav bread late into the night. You shovel it off steel plates, sopping up every last bit with the spongy bread, and perhaps contemplating another serving (or even eyeing the tray of sheep's brains which the stall also prepares in a similar way.).

It's hard to say which came first; the silky, creamy Continental version of scrambled eggs, or this spicy Indian one (anda bhurji). It's fair to say that both could have cropped up independently, and I'm certain that scrambled eggs were invented before the omelet (everyone tries to pass off a failed omelet as scrambled eggs when they're learning).

I like both versions; they each have their purpose. The Indian, for instance, wouldn't be the best match with buttered white toast and ketchup, and the Continental would not take to chapattis very well. They're both easy and quick to make (though this one requires a few more ingredients), and are equally scrumptious.