Eating Easter Curry

We had Easter Weekend, celebrating the resurrection of Jesus Christ our Lord from the dead three days after his crucifixion. As the great majority of the entire human population know, Easter now is the most important Christian feast to celebrate the resurrection of our Lord Jesus. However, etymologically speaking, the term Easter developed after the goddess Ēostre of Anglo-Saxon paganism. The festival of the pagan goddess was later replaced by the feast to celebrate Christ's resurrection probably because Ēostre is the deity who represents the dawn, rising sun and spring. People in the antiquity could have easily linked the spring season with the resurrection. In the winter, everything in the nature looks dead, but suddenly comes back to life in the spring.

People may celebrate Easter in many different ways and also eat various kinds of food depending on their traditions. In North America, the majority of the population might eat either turkey or ham on Easter Day. I was contemplating for a while about what to make on Easter dinner. Finally, I came across my mind that I should make curry on Easter Sunday and share it with my friends.

I made typical Japanese style curry with beef, seafood fruits and vegetables. Regarding the spices, I used 2 different Japanese curry pastes (Golden Curry and Glico Curry) and Garam Masala from India. Vegetables are onions, potatoes, carrots and two different kinds of mushrooms. I also used Fuji apple, mango and honey to add extra flavour and taste. I started the whole process on the Saturday evening.

First, I started the job by frying shredded onion (1 medium size yellow one) with olive oil. I continued to do it until it was brown, then added 2 spoons of Garam Masala. After that, I added 2 glasses of water, chopped Fuji apple, shredded mango and dried abalones. Then, I turn down the stove, simmered it about 30 minutes. (Dried abalones are extremely tough and chewy, so that you need to boil more than 2 hours before eating). Next, I turned the heat up, added carrots, mushrooms, meat and scallops and continued to cook. At the end, I added Golden Curry and Glico Curry paste from T&T Grocery Store and 2 pieces of bay leaves as well as a large spoon of Usukuchi Shoyu or light coloured Japanese Soy Sauce.

In the following morning, I packed up the curry and took it to Willingdon Church I usually go. I shared a small portion with people in Church, and then went to my friend's apartment in Burnaby. I ended up with eating the same curry for both lunch and supper. For the supper, my friend made Basil Rice Indian Chapatti or flat bread that goes well with any kind of curry. One more person joined us and we really had a great meal.

Easter is also the day that all believers might confirm the eternal life through his death and resurrection. The end of the semester is busy and energy draining time and both students and faculties experience "death" in a daily base. By eating good food and having a fellowship with friends in Christ, I had a feeling that I have restored my energy and resuscitated from the dead at least for the time being.

The picture includes the "Easter Curry" with Basil Rice Chapatti & a lady who gracefully made these 2 items. It is spring or the season of renewal & resurrection.

Last updated Apr. 17th, 2009 at 10:15pm by Isao Ebihara