Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Peranakan-Style Mushroom and Squash Kapitan Curry
Every time I visit Singapore, I’m hosted by my friend Kristin, who makes it her mission to take me to the best places to eat during my stay. We decided that our favourite regional dishes – chilli crab, deep-fried bread, chilli wontons and char siu bao – might be a little difficult to recreate in a tin, but that one of the Peranakan or Nyonya dishes would work perfectly. This curry is usually made with chicken, but works beautifully with mushrooms and squash.
|portabellini or large chestnut mushrooms|
|butternut squash, cut into 1cm slices|
|shallots, roughly chopped|
|sunflower or olive oil|
|coconut cream or thick coconut milk|
|galangal paste (or grated fresh galangal)|
|kaffir lime leaves|
|mild chilli powder|
|rice and chopped fresh coriander|
From the book