Red radish and spinach curry stirfry

Until tonight,I’ve only eaten radishes in salads where they add a great crunch and gorgeous colour. However, I was in an experimental mood and decided to try cooking the little balls of peppery-ness. Googling radish recipes came up with loads of links to Mooli / Daikon based recipes – these are the long white vegetable often seen in Asian stores. Bored of the search, I took myself to the kitchen to throw things in a pan and ended up combining red radishes with spinach – both of which are in season right  (though sad to say my radishes were from Morocco and my spinach from the fridge). The end result was pretty tasty though next time I’ll add in the radishes a bit later as they softened very quickly.  The radishes lost some of their hot pepper flavour and took on the taste of the spices well.  Adjust the quantities of ingredients to your taste – nothing here is set in stone.

AMENDMENT: I found this spicy the first attempt so have removed some of the spices added to make it milder.

Ingredients

  • 2 tbs ground-nut oil
  • 1 tsp nigella seeds (kalonji) or mustard seeds – optional
  • 3 echalion shallots or 1 medium onion sliced thinly
  • 1 inch ginger grated
  • 2 cloves garlic minced
  • 100g frozen leaf spinach or fresh spinach (next time will use more e.g. 200 g spinach)
  • 240g red radishes – top and tail then slice into thin slices
  • 1/4 tsp red chili powder
  • 1 tsp salt (or to taste if you must!)
  • 1 tbs dark soy sauce
  • 2 tsp runny honey
  • Dash lime juice
  • 1 tbs toasted sesame seeds

Cooking

  • Heat the oil in a large heavy based frying pan over a medium high heat and add in the kalonji seeds
  • When the seeds start to sizzle add in the shallots/onions, garlic, ginger and chilies. Cook until the onions have browned slightly
  • Add in the spinach and cook until it has wilted (or defrost and cooks out a bit)
  • Add the radishes, spices, soy sauce and honey. Stir fry until the radishes start to soften (about 4 minutes), toss in the sesame seeds and cook for a further 2 minutes stirring to prevent any food sticking to the pan.
  • Add the lemon/lime juice to taste
  • Serve with noodles or rice. Tonight, I added a pack of Amoy Pad Thai noodles to the pan and let them cook in with the mix.
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