Crab ‘Poo Pad Pong’ Curry & Spicy Mushroom Curry with Paratha
Crab ‘Poo Pad Pong’ Curry & Spicy Mushroom Curry with Paratha
#EasyRecipe #IndianCurry #ExoticFlavors #HomeCooking #WeekendMeal #UniqueDinner #SweetSavory #SpicyTaste
It’s been a while since I’ve tried store-bought instant curries, and I was curious about how much they’ve evolved. Plus, they’re a great way to have a simple meal. When you make curry at home, you tend to make a large batch, ending up eating it over and over… and giving it away! So this time, I decided to try the ‘1-Minute Curry’ which comes in various flavors, and paired it with store-bought paratha, grilled until golden. The idea was to dip the paratha into the curry, just like you would with naan at an Indian restaurant. Even though these are instant curries, their flavors are surprisingly good, and dipping the paratha into them made the meal feel far from instant. It was a truly delightful spread!
Main Ingredients- Spicy Mushroom Curry 180g
- Crab ‘Poo Pad Pong’ Curry 130g
- Frozen Paratha 5 pieces
- Cooked Rice 1 bowl
Cooking Instructions
Step 1
This is the Crab ‘Poo Pad Pong’ Curry. While it’s labeled as slightly spicy, the addition of crab meat and egg makes it much milder and creamier. I prepared it so that its delicate flavor wouldn’t clash with the spicy mushroom curry, allowing you to enjoy each distinct taste.
Step 2
This is the Spicy Mushroom Curry. It has a spicy kick despite its seemingly mild appearance. This curry features only fresh mushrooms, making it a healthy and flavorful option.
Step 3
Paratha is a type of Indian bread, slightly different from naan, made by baking dough mixed with butter. It’s characterized by its flaky, layered texture, similar to pastry. While naan is simply baked dough, paratha uses butter in its dough, giving it a crispy exterior and a soft, moist interior. These are frozen parathas, so all you need to do is pan-fry them.
Step 4
The frozen parathas are individually wrapped with paper between layers to make them easy to separate. If the paratha isn’t frozen, it can become limp and difficult to handle. Therefore, it’s crucial to cook it directly from its frozen state in a pan without any oil.
Step 5
Heat a non-stick pan over medium-low heat. Place the frozen paratha in the dry pan. Once it starts to puff up and turns a slightly golden, oily color, flip it over to cook the other side.
Step 6
Flip the paratha and cook the other side until it’s also golden brown. You want it to be lightly crispy.
Step 7
Once the paratha is beautifully golden and crispy like pastry, cut it in half and fold it. Arrange the folded pieces fan-like on your serving plate for an appealing presentation.
Step 8
Gently heat the Crab ‘Poo Pad Pong’ Curry in the microwave. Its pale ivory color is quite appetizing.
Step 9
Now, heat the Spicy Mushroom Curry in the microwave as well. This one has a much deeper, darker color, hinting at the rich and spicy flavor within.
Step 10
Place the pan-fried paratha on a plate alongside a bowl of rice. Pour the Spicy Mushroom Curry over the rice. Then, dip the paratha into the creamy Crab ‘Poo Pad Pong’ Curry to enjoy. Of course, you can also dip it into the spicy mushroom curry for a different flavor profile. These two curries, easily made using ‘1-Minute Curry’ packs, along with freshly grilled paratha, create a fantastic Indian-inspired meal! Enjoy the unique combination of flavors, and don’t hesitate to mix the leftover curries with your rice or use the paratha to scoop them up.
