Welcome to Canor: A Celebration of Indian Cuisine
As we sit here in the midst of Kerala, surrounded by breathtaking ocean views, I am thrilled to share with you one of my favorite cuisines from India – the art of making a beautiful Acorn Squash Curry. Growing up, I fell in love with Indian cuisine thanks to our landlord who would often teach my mum how to make the most incredible curries. And what better way to celebrate his legacy than by creating an amazing curry right here on this stunning landscape?
To start, let's take a look at the ingredients we'll be using for this recipe. All sourced locally, these include onions, garlic, lime leaves, caffeine, lime leaves, turmeric, coriander, and freshly grated coconut. Now, I know what you're thinking – how do we bring all these flavors together to create something truly special? The secret lies in the preparation of our beautiful acorn squash.
First off, we'll be grilling this stunning pumpkin until it's nicely charred. And that's exactly what I'm going to do now. Holding the knife nice and firm, I'll carefully slice through the bottom of the squash, just so it can sit upright like a little boat. It's essential to get these wedges out in one piece, without any waste. And then, with a few gentle strokes of the knife, we'll carefully remove the top and tail, leaving us with two perfectly rounded squash halves.
Now, let's move on to preparing our protein – shrimp or fish of your choice will work beautifully. We'll lightly season these with a touch of salt, pepper, and a little ghee (yes, that means butter!). Our goal is to get them nicely browned, without any burnt bits. And that's exactly what we'll achieve by cooking them in a hot pan, turning them over frequently until they're cooked through.
Next, let's focus on the curry itself. We'll begin by slicing our onions – the base of any good Indian gravy is always in the onions. And the secret here is to not cut them too thin, so they don't burn. By cooking them slowly, sweating off their moisture, we'll bring out their natural sweetness and depth of flavor.
Now it's time to add some aromatics – chopped garlic, ginger, and fresh green chillies will all play a vital role in this dish. We'll also include a few dried red chilies for an extra kick of heat. And of course, no Indian curry would be complete without the addition of turmeric, coriander, and a teaspoon of palm sugar to balance out the flavors.
As we prepare our pumpkin, we'll carefully take two wedges in half, again cutting through the curves and curves of the squash. This will allow us to cook them evenly and prevent any bitterness from developing. And now, let's talk about the importance of wrapping our protein in a flavorful layer – this is where the magic happens.
With our grilled pumpkin and seasoned protein in place, we'll add our curry sauce, made from the toasted spices, lime juice, and fresh coconut milk. The key to this recipe lies in allowing the flavors to meld together slowly over low heat, bringing out the natural sweetness of the squash and the richness of the coconut.
And finally, it's time to finish off our dish with a touch of palm sugar – this will add a hint of sweetness to balance out the heat from our dried red chilies. A squeeze of fresh lime juice will complete our curry, infusing it with a bright, citrusy flavor that complements the richness of the coconut.
The final result is nothing short of stunning – our roasted acorn squash spiced pumpkin curry is a true masterpiece. With each spoonful, we'll be transported to the sun-kissed beaches of Kerala, where the flavors and aromas of this dish will come alive.