Fusion Dark Curry

It's been a while since I've come up with a new curry variation. The wonder of curry is that it has limitless possibilities. This curry introduces Thailand to Mexico. Turns out they like each other.
Curry is a perfect vehicle for flavor fusions. The strong spice palettes of Asia and Mexico play well together. I've been doing variations on this concept for a while now. Each time I discover an amazing new explosion of taste sensations.

I began by making an onion broth. Instead of a plain onion broth I added some heat.

3 cups water
skins and ends from 1 large yellow onion
2 chile de arbol, deseeded
2 guajuillo chilis deseeded
2 green tea bags
2 chipotles, plus 1 tbl the adobo sauce
1/2 cup white wine
1 tbl canola oil
2 tsps salt
1 tsp black pepper
1 tsp celery seed

In a large sauce pot bring all ingredients to a boil and then simmer uncovered for 15 minutes. Remove tea bags after 5 minutes.

Drain onion broth to remove pieces. To strained broth add second set of ingredients. Keep simmering over medium heat for 10 minutes.

1 pint sliced mushrooms, white or cremini
1 poblano, diced
1 jalapeno minced
1 habernero minced
1/2 cup celery, sliced
3 cloves garlic, sliced
1 slice rye bread with caraway seeds, torn into pieces
2 tbls red wine vinegar
1/4 cup tequila



In a spice grinder buzz up
1/2 tsp cardamom
1/2 tsp cumin seed
1/2 tsp coriander seed
1 tsp crushed pepper flakes

Add that to pot, plus

1 tsps turmeric
1/2 tsp ground garlic
2 tsps salt
1 tsp black pepper
1 can red beans, and half the can brine

Simmer until beans are heated through and sauce has thickened to a nice consistency. About 5 minutes.

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