Pokémon Curries: Hulbury Gym

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Ingredients

Curry

• 1 Red Cabbage

• 1-3 tsp baking soda

• 1 tbsp Coriander

• 1 tbsp cumin

• 1 Tbsp black pepper

• 1 tbsp fennel

• 1 Tbsp mustard seeds

• 1 cup curry leaves

• 1 can coconut cream

• Salt

Oysters

• 12 pacific oysters

• Sweet potato starch

• Salt

• White pepper

• Three butterfish

• 3 Cups of white jasmine Rice

• 1 tbsp green spirulina powder

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Directions

Curry

1. Roughly chop cabbage

2. Simmer cabbage in coconut milk

3. Once softened blend the cabbage and coconut milk

4. Add baking soda little by little (.5 tsp at a time) while blending until desired blue is achieved

5. Grind all the spices

6. Fry the spices in 1 tbsp of coconut oil till fragrant

7. Add the puree to the oil and spices and stir

8. Let rest on low while you prepare the rest of the curry

Rice

1. Rinse the rice

2. Mix in 3 cups of water with the spirulina

3. Prepare the rice on the stovetop with a 1-1 water-rice ratio or in a rice cooker

Oysters

• Shuck oysters, setting aside the meat and discarding the shells

• Mix your batter (potato starch, salt, white pepper)

• Heat your frying oil to 350ºF

• Fry the battered oysters until crisp and set aside

• Fry an additional time if desired

• Salt

Butterfish

1. Clean your fish with scissors

2. Cut the bottom part of the fish and remove its organs

3. Cut out the gills

4. Fry at 350ºF for about 5 minutes

5. Salt

Assemble your curry with the following proportions:

• 1 cup of rice

• ½ cup of curry

• Oysters 

• Flaked fish (or just eat the fish like a chicken wing with the curry, minding the bones)

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Directions

Preparing the Miso Butter

1. In a stand mixer, beat the butter, miso paste and white pepper until incorporated

2. Form into a tight ball using plastic wrap and freeze solid

3. Once the butter is hardened, using a cheese grater or a food processor with grater attachment, grate the butter

4. Place the grated butter back in the freezer

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Biscuits

1. Measure out all your dry ingredients (everything but the buttermilk and butter) and whisk together

2. Add in the frozen butter strips and whisk in with the dry ingredients, allows the longer shreds to break up into the flour

3. At this point you can store this mix in the fridge until you’re ready to bake

4. When you’re ready to bake preheat the oven to 400ºF

5. Line a baking sheep with parchment paper

6. Add most of the buttermilk (3/4 of it) and quickly and roughly fold it in (David), add the remainder until it forms a messy paste

7. Don’t overmix it here you want it to be a rather rough texture

8. Using a scoop (I like an ice cream scoop) drop around of the mix onto a baking sheet with parchment paper

9. Save a little room as the biscuits will expand slightly

10. Place the biscuits in the oven and turn the baking sheet around after 10 minutes

11. After turning allow to bake for another 10 minutes, check periodically

12. The biscuits should be golden brown

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