Mumbai/Bombay Curry and Elvis Presley Cake

Recently, I was gifted a box of recipes from a customer. It was an absolute treasure trove of history; a walk down memory lane, and an intriguing glimpse into how real food became industrialised. Some of the articles dated back as far as 1966, when commonplace staples such as flour, butter, and eggs were used regularly. By the 80s, the branding of food entered many of the recipes, and adding labelled soup mixes or boxed food became more acceptable.

The patrons of Sharyn’s Pantry are a discerning lot and I am right in there with them! We source high quality foods – organic when available, local, and trusted. The same food we would serve our families.

This month, I’m sharing two recipes; one from our own personal family favourites, and the second, from my gifted box. Dipping naan or bread in Mumbai/Bombay Curry has been a staple in our home for the better part of thirty years, and it still is a favourite. I used the Spicy Cheese twist from our local food artisans at Butte & Bine this time and it was absolutely delightful. This is our third year of partnership with Butte & Bine and we are always thrilled with the Thursday arrival of their sensational sourdough products and goodies.

When I was examining my gift box of recipes, there were many annual editions from the Standard Freeholder in which local residents contributed recipes and competed for the best recipe. The Elvis Presley cake submission caught my attention, and I was “all shook up” – haha. How on Earth did a cake get named after Elvis? There was no mention of the history, so I had to try it to see if it was fitting for he who donned those “Blue Suede Shoes”.

Verdict: This cake, although not showy, has a lovely flavour. It is delightful with a piping hot cup of tea. It had a way of transcending me to simpler times.

If, and only if, one insists on icing, I humbly suggest a cream cheese icing flavoured with ginger; however, I was quite satisfied with it as it is, and pleasantly surprised, I might add. What it lacks in “showmanship”, it makes up for in “substance”. I’m glad I tried it and I hope you will be equally captivated.

Thank you for your ongoing kindness and support. We are so pleased with our decision to invest in our community philanthropically. Local farmers, producers, and food artisans – approximately 45 partners now – have an all year-round storefront to share their efforts with you, the patrons of Sharyn’s Pantry, plus access to all of the unique grocery items, herbs and spices, kitchenware, and health food store items. If you haven’t been in lately, consider this your personal invitation. It’s hard for us to believe this is Year Three!!!

Wishing you spring in your every step,

Roxanne

Mumbai/Bombay Curry

INGREDIENTS:

1 Tbsp. ghee or oil
1-2 lbs beef – either ground or cubed
1-2 onion, chopped
1-2 cloves garlic, chopped
1 Tbsp grated ginger or ½ Tbsp dried
1-1/2 tsp turmeric
1 tsp ground cumin
1 Tbsp ground coriander
½-1 tsp chili powder or whole chiles
1 tsp salt
1 – large can – crushed tomatoes (approx. 796ml)
1 – 400 ml can – coconut milk

DIRECTIONS:

Heat the ghee or oil in a large pan and brown the meat. Remove from the pan.
Cook the onion, stirring until it is just soft. Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder. Stir until just heated through.
Return the meat to the pan and stir until well coated with the spices.
Stir in the salt ad tomatoes. Simmer, covered for 1- 1-1/2 hours or until the meat is tender.
Stir in the coconut milk and simmer, uncovered, for another 5 minutes, or until the sauce has thickened slightly.
Note: Fresh coriander leaves or raw, unsalted cashews make a good garnish for this dish.

Elvis Presley Cake

INGRIDIENTS: