Before I moved to the States, curry was made with only block of curry mix. Brown thick curry with carrots, potatoes, onions, and either pork/beef was the curry to me, and I never knew there are actually so many kinds of curry in the world.
Shortly after I moved to LA and met Thai curry. Made with sweet coconuts milk, the thai curry grabbed my stomach and heart so I became huge fan of another type of curry.
Then, I met Indian curry. I tried it at some point on my college life, but didn’t have further chance till I started to work. And one day, I found there was a small Indian grocery with deli section, so I decided to try it on my way home from work. There were a huge selection of curry, but I didn’t know what is popular at the store because as the beginner, everything looked identical. They said okra curry was good, and surely it was! I never imagined using okra for curry, but okra’s interesting texture with flavorful, spicy curry was such a culinary discovery to me.
Now, even though there are at least 1 Indian restaurant within 3 block in my neighbor, I wanted to try making it on my own, and here it is! It was my first time to buy garam masala or coriander powder but mixing spice was also fun. Maybe it’s not authentic Indian curry, but I’d like to share how I did it because it came out so good 🙂