Curried pea custard with aviyal
To make the curried pea custard
- 2 tbsp clarified butter or ghee
- 2 shallots, minced
- 1 tbsp mild curry powder
- 250 g peas
- 500 ml cream
- 6 eggs
- salt and freshly ground pepper
- chopped curry leaves to garnish
To make the Aviyal (mixed vegetables with coconut and tamarind)
- 1 tsp tamarind concentrate*
- 1 cup grated coconut
- 1 small onion, chopped
- 1 tsp ground cumin
- 1 tsp ground chilli
- 1/2 tsp ground turmeric
- 1 large potato, peeled and cubed
- 1 cup carrot, peeled and cubed
- 2 green chillies, split lengthwise - seeds removed
- 1 1/2 cups green beans
- 1/2 cup peas
- 1 small cucumber, deseeded and cubed
- 1 sprig curry leaves
- 1 tbsp oil
- sea salt and freshly ground pepper
*Tamarind concentrate is sold at Asian grocers.
I ate an exquisite pea custard years ago when my friend Stephanie Alexander had her restaurant in Hawthorn. It was intense and sweet and from that experience this pea custard, with hints of curry spices, was born.
Method
To make the curried pea custard
Heat the butter in a saucepan and add the shallots. Fry until translucent but not coloured. Add the curry powder and cook gently for another two minutes. Add the peas and keep stirring for another minute before adding the cream. Cook over a gentle flame until peas are soft.
Blend in a food processor, add eggs. Season. Blend again and pass through a fine sieve for a smoother texture. Pour custard into well-buttered 150-ml dariole moulds and put into a baking dish lined with a tea-towel. Pour hot water to come two-thirds up sides. Bake at 160 degrees for 25 minutes or until set.
Allow to rest five minutes before turning out. Serve at once with aviyal (see recipe right) and a sprinkle of curry leaves.
To make the Aviyal (mixed vegetables with coconut and tamarind)
Mix tamarind with half a cup of hot water. Combine coconut, onion, cumin, chilli and turmeric with a cup of water in a food processor and blend to a medium-fine consistency. Put aside.
In a saucepan, combine potato, carrot and green chillies with salt to taste and half a cup of water. Boil for five minutes. Now add beans, peas and cucumber and cook for another minute. Add coconut mixture and tamarind liquid. Turn down heat and simmer until the vegetables are cooked. Add more water if necessary if mixture is getting too thick.
Just before serving, heat the oil in a large frying pan and add curry leaves, standing back, as they spit. Stir into the vegetables and season to taste.
Serves 8
