I was quite pleased with my progress as it was only 3 years later that I seasoned the mortar and pestle. Didn't know they had to be seasoned? Neither did I! I was a little puzzled and concerned that there were black specks from the mortar appearing in my food until I learnt from Dr Google that they had to be seasoned prior to first use.
Since then which is a year ago, I have not used the mortar and pestle. There is romantic ideals and then there is practical reality.
These days when I crave for good curries, a visit to a curry house will have to do. Perhaps one day I will have the inclination to dress in batik jammies and grind spices in my free time.
One day last week was when I craved for crab curry. We ended up at Corlam Kitchen in Glen Waverley as Plan B because the one restaurant I knew of that serves crab curry was full. I would have been happy to wait for a table but we could not even find parking.
It was a blessed detour because I found another place that serves a smashing crab curry at a very reasonable price.
Look at this beautiful dish! Three blue swimmer crabs in a spice rich curry. It tasted very good. It was not greasy, had vegetables such as aubergine and okra and the spice tasted fresh. In fact, I believe I heard the spice grinder in the kitchen preparing spices for my dish as we waited.
We did not expect the size of the dish so we over ordered again. In addition to the crab curry and rice, we had a dinner special from the bain marie consisting of lamb and chicken curry and pumpkin, chickpea and veges with naan. The naan was large, cut into 4 pieces and brushed with ghee. It tasted and smelt very fragrant, thanks to the ghee and probably something one needs to make concession for now and then.
Corlam Kitchen is not a posh place and I was overdressed that night (having prepared for dinner at a slightly upmarket place that night) but the best food is usually found in ordinary, even remote places!
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