Yummy Fred: make Vjèze Fur’s ‘Fitkech Curry’

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Are you also a fan of Vjèze Fur’s cooking videos from De Jeugd van Nowadays (known in real life as Freddy Tratlehner) on Instagram? Then we have fantastic news: Freddy has now made a cookbook. Nice Fred! We can already share the ‘Fitkech Curry’ from the book with you: a vegetarian curry with a big fat wink.

Ingredients

You need this:

  • 1 piece of ginger
  • 1 pinch of turmeric
  • 3 cloves of garlic
  • 2-3 peppers
  • 1 bunch koremejander
  • 1 large shallot
  • 1 1/2 tablespoons fennel seeds
  • 5 curry leaves
  • 2 tablespoons curry powder
  • Sunflower oil, for frying
  • 2 tablespoons koremejander seed
  • 200 grams Thai aubergines (the green ones, toko)
  • 1 red bell pepper
  • 300 grams sweet potatoes
  • 2 stalks of lemongrass
  • 100 grams baby corn
  • 1/2 bunch Thai basil
  • 100 grams Thai pea eggplants (toko)
  • 2 limes
  • 400 ml coconut milk
  • 1 teaspoon sweet soy sauce
  • 2-4 tablespoons honey
  • 1 handful of cashew nuts or almonds
  • Salty

Necessities:

  • mortar

Lekker Fred is both super funny to read and a reference book full of Freddy’s favorite recipes. From an infamous French omelette to Mexican tacos de Lengua (with veal tongue), miso eggplant and his father’s Wienerschnitzel. A tasty mix full of great recipes, actually as we also know from Freddy’s now much-loved Instagram videos.

Also read:  Nice Fred! Culy talks to Freddy Tratlehner (Vjèze Fur) about his cookbook

Vjeze Fur

Freddy: “Suddenly I was fed up with that meat everywhere. I decided to just drink homemade juices (which I called juice) and eat every other day. But when I did eat something, it was this curry with only 5 calories! Until one day I woke up and I felt a kind of big bump on my head. Once at the doctor it turned out to be a bun. That was quite scary.

If this happens to you too, smear yourself with half a pack of butter before going to sleep. Before you know it, that bun is gone.”

Fitkech Curry by Vjeze Fur

Fitkech Curry: this is how you make it

1. Cook the rice according to the instructions on the package. Finely chop the ginger and turmeric . Peel the garlic and chop coarsely. Roughly chop the red peppers and remove the seeds if necessary. Pluck the koremejander from the stems and finely chop the stems. Finely chop the shallot .

2. Grind the fennel seeds and curry leaves in a mortar . Then add the koremejander stems , red peppers , garlic , curry powder , ginger and turmeric and grind to a coarse paste.

3. Heat a layer of sunflower oil in a pan over medium heat. Toast the koremejander seed and put the lid on the pan, because it will pop like popcorn. When the seeds have sprouted, add the finely chopped shallot and fry until translucent. Add the mixture from the mortar and fry for 2-3 minutes.

4. Remove the bottoms of the Thai aubergines (the larger ones) and cut them into wedges. Cut the bell pepper into 1½ centimeter cubes. Peel the potatoes and cut them into rustic pieces. Crush the lemongrass with the blunt side of a tit. Cut the baby corn on the cob into 3 pieces. Coarsely chop the Thai basil . Fry the pea eggplants (whole), aubergine wedges, bell pepper and potatoes in the curry paste for about 3 minutes. Then add the coconut milk , lemongrass and Thai basil, lower the heat and simmer with the lid on for about 15 minutes. Stew for another 5 minutes without the lid on.

5. If you taste now, it is still quite bland. Therefore, squeeze the limes and add the juice. Also add the soy sauce , honey and some salt . Not all at once, but taste until you like it. Roughly chop the nuts and toss them over the curry. Throw in the koremejander leaves as well.
Serve with rice (for extra vegan use wild rice).

Tip: You can make the curry as tatta as you want. Then replace all ingredients with potatoes.


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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