Pretty in pink, and no, it’s not the movie. It’s this sensuous-looking curry, chock-full of slightly bitter flavor made sweet by a hint of sugar and finished off with tart tamarind—just a touch. I have seen bunches of Easter egg-colored radishes at the supermarket; use them to make a rainbow-splashed curry (the flavors will be the same). Don’t discard the green radish tops: cooked with garlic, onions, and a splash of lime juice, they make a great stew.
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