Renata of Testado, Provado & Aprovado! was the Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at The Daring Kitchen.
I wasn’t too inspired this month. All I could think about when I thought of edible containers was pineapple boats but I was far too preoccupied with getting better and trying to get back to work and finish a paper for grad school to even begin contemplating the 1970s themed party that a pineapple boat is screaming out for.
Instead, I made a simple dish, inspired by what we had on hand in the freezer and a recipe I happened upon a couple of weeks ago in the paper that looked perfect for this on-again, off-again weather we’ve been having – a light shrimp curry with a bit of a kick. Comforting for when it’s chilly but not too heavy for when it’s warmer. Served on a bed of basmati rice in a poppadom plate. I know, I know, not very creative but I personally loved this and would serve it to guests.
The curry is Chef Vikram Vij’s South Indian prawn curry and to make the poppadom “plates”, I simply brushed one with some vegetable oil and placed it on a paper towel in the microwave. I then placed a small custard cup in the middle to weight it down a little and cooked for 45 seconds on high, then removed the custard cup and continued cooking in 30 second increments until it was completely cooked – about another minute or so. The custard cup gave it a small indent in which to place the rice and curry, leaving enough to break off from around the edges and dip in the sauce.
So, not very “daring” but delicious nonetheless 😉
* Want to win a copy of The Whole Family Cookbook? Simply click and comment on this post by 6pm EST today, Thursday, April 14th for your chance to win!
** Don’t forget to check out next month’s “Forever Nigella” event – I’m hosting a street party in honour of the Royal Wedding and would love for you to join me. All the details here.