Here’s a spicy meal my children will finish in 6 minutes – even during their lunch break on a school day. It has perplexed me that they have found curry dishes too spicy (they are 7 and 5 years old) , considering a taste for these should be in their DNA. But now (oh what glee!), I believe they have transcended a spice threshold, which is gratifying since they do love a variety of food – from Hainanese chicken rice to salmon and tuna maki, satay and quesadillas.

Yoghurt Curry (known as Moru in Kerala, Southwestern India)

  • Mustard seeds – 1/2 a teaspoon
  • Shallot – 1, chopped finely
  • Curry leaves – small sprinkling of
  • Turmeric – 1/4 tsp
  • Salt – pinch of
  • Ground fresh ginger – 1/2 tsp
  1. Saute the above in some canola oil till the mustard seeds pop, the onions caramelise, or you get a strong fragrance of both.
  2. Add a generous amount of unadorned, plain yoghurt – the healthy probiotic type with some fat content! Simmer till you start to see little bubbles round the pan. Take it off the heat.
  3. Serve with steamed rice and veggies and mild tomato-chicken curry (see below):

Chicken Curry with Tomato

  • Chicken fillet – 1, sliced
  • Shallot – 1, chopped finely
  • Tomato – 1 large, skinned and chopped
  • Spice mix for fish* – 1/2 tsp
  • Seasoning – salt as required
  1. Saute shallot in some canola oil till fragrant and beginning to caramelise, add spice mix , stir till spices are cooked. Clues provided by your nose and eyes 🙂
  2. Add tomato and some chicken stock or water if needed, cook it down till soft and mushy.
  3. Add chicken pieces, cook quickly – on moderately high heat – but thoroughly to ensure the bird remains tender but non life-threatening.