3 tablespoons rapeseed oil
1 tablespoon mustard seeds
8 curry leaves
100g onion, cut into 1 cm cubes
90g radish, cut into 1 cm cubes
60g carrot, cut into 1 cm cubes
100g shimeji mushrooms, roughly chooped
20 g fresh cayenne peppers, finely chopped
1 tablespoon grated ginger
1 tablespoon grated garlic
40g shrimp paste salt to taste
1 teaspoon fish sauce
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon garlic powder
1 tablespoon coconut powder
1 tablespoon almond powder sugar to taste
800ml cups milk
30g lotus root, cut into 1 cm cubes
60g sweet potato, cut into 1 cm cubes
90g hokkaido pumpkin, cut into 1 cm cubes
10g shiitake mushrooms
300g salmon filet, cut into bite size pieces
HOW TO MAKE IT
- In a large pot, heat the oil, mustard seeds, and curry leaves over medium-high heat for about 15 seconds or until the seeds start popping. Add the onion, radish, carrot, and shimeji mushrooms, turn the heat down to medium and sauté, stirring once in a while, until soft.
- Stir in the cayenne peppers, ginger, garlic, shrimp paste, salt, and fish sauce and cook for 1-2 minutes; then add the garam masala, coriander, cinnamon, cardamom, garlic powder, coconut powder, almond powder, and sweet radish root, sugar to taste, stir and cook for 1 minute.
- Pour in the water and milk, bring to a boil, and cook, uncovered, for about 20 minutes over medium heat. Add the lotus root, yam, and pumpkin and cook for about 5 minutes or until soft. Gently stir in the white cloud ear mushroom and salmon and cook for 5 minutes or until the salmon is cooked through; season with salt to taste.
- Divide the rice and curry between bowls, sprinkle with fresh coriander, and serve immediately.