Photo by Lawrence Tabudlo
Fruit curry
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Years ago, Honolulu-based photographer and writer Floyd Takeuchi experienced a dish so delicious and unique, it became one of his favorites. At a Sembikiya Café in Tokyo, which is known as “the Tiffany’s of fruit” and sells $100 melons, he ordered fruit curry.
Floyd was taken with the quality of the dish — perfectly cooked white rice on one side of the plate, Japanese curry on the other side, topped by pieces of ripe fruit. He likes this combination so much, that he chooses it to eat on his birthday.
Here is his copycat version of that fruit curry that he had many years ago. He starts off with a high-quality Japanese rice such as the Tsuyahime varietal. He uses a rice cooker and rinses the rice like usual, but he buys bottled Japanese water and cooks the rice with that water, echoing what many chefs say — the water makes the difference.
Instant curry mix makes a good sauce. Floyd prefers medium-hot heat and the Nijiya dry mix, where you add water and butter and heat until thickened.
You choose the ripe fruit of your choice. He recommends strawberries, watermelon, pineapple and melons. Enjoy this refreshing combination of sweet and savory flavors.
Fruit Curry
| Ingredients: |
Directions: |
- Steamed rice for serving
- Two 4.94-ounce packets dry curry mix, medium hot
- 4 tablespoons butter
- 1,400 ml (about 6 cups) tap water
- Assorted cut fruits such as pineapple, melon, strawberries, watermelon berries, apples, kiwi and mangoes
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In a Dutch oven, melt butter on medium heat. When melted, add water and curry powder and whisk continuously until thickened, about 5 minutes.
Place cooked rice on one side of plate, curry on other half and then top with fruits.
This recipe serves about 10. This can be easily halved.
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Lynette Lo Tom has written three cookbooks and loves hearing about home cooks. Visit lynettecooks.com for more information.