So I didn’t catch up on my blog posting over the weekend…In my defense, it was a holiday but mostly I was too lazy to walk into the office and sit at the computer. I’m going to stop giving myself a deadline on posting because there is just too much going on and I don’t need one more thing to feel guilty about. You’re welcome, me!
This was our second Sri Lankan meal and my favorite. I was little nervous about this one because of the shrimp. I know I’ve mentioned many, many times about how apprehensive I am about cooking with fish so I won’t bother getting into that again but know, I was worried. The recipe called for tiger prawns but I didn’t bother looking for them because Gulf shrimp is sold at my nearby HEB and that meant one less shopping excursion through Austin. It seems like my laziness paid off because I was recently reading about shrimp farming and I came upon this eye-opening, if not kind of depressing, article about tiger prawn farming. Keep in mind, the article is thirteen years old so things might have changed since its publication (I didn’t bother researching if it has because, lazy) but I do know that Gulf shrimp farming is sustainable and it’s a few hours away so, yay! Good for the environment and I’m supporting Texans! This curry was sweet and just a tad bit spicy but I loved it! I actually made it the following week but substituted chicken for the shrimp and it was just as fantastic so if you’re not into seafood, just know you have options.
I loved the curry but I could not get enough of the wambatu moju, which was eggplant. The recipe called for sprats, which are little fish, but I couldn’t find them anywhere. I asked the owner of the Indian market I frequent about them and he described them as salty so when I made the dish, I added a bit more salt and just a couple of drops of fish sauce. I don’t know if it made a difference or not but it didn’t make me hate it. It came out tangy and I think that was because of the green chilies. It’s been my experience this year that green chilies are what happens when a lime and a pepper mate (because that’s totally possible) but they really are a little sour and spicy. I have yet to encounter another pepper that does that.
I had the leftovers for lunch the next day and they were as yummy cold as they were warm. I don’t remember if the girls ate this or not but I’m pretty sure they didn’t. The baby is starting to follow in the four year old’s steps and pushing things away. She still eats a lot more than the four year old but if the older one shows disgust at something, the baby follows. Great.