Thursday, March 30, 2006

Curry in a Bread Bowl

Inspired by a post on aromacookery.com, I decided to take some leftover curry I made two nights ago, and put it in a sourdough bread bowl.

Japanese curry is is usually a thicker based sauce than the traditional Indian curry. Japanese curry also doesn't use coconut milk. I usually keep my curry simple: beef (usually short rib meat), carrots, and brown onions. My favorite curry spice mixture is Vermont Curry from House Foods.

There are three great curry restaurants in West LA, and they're all on Sawtelle Blvd: Hurry Curry, Blue Marlin, and Sawtelle Kitchen.