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About Jayantha

Jayantha is also a fellow PhD students Melbourne. He's the most studious, wisest and oldest student around us. I'm always amazed and admire him for doing PhD while married with growing-up children. I'd probably have killed either myself or my whole family if I were him (PhD students will understand why I say this).

As cash-strapped PhD students, we have to save anything we can to survive.

We don't buy lunch outside (Melbourne food cost thrice of I had in Singapore, and of course, Australia tax is more than tripled of what in Singapore). We usually bring our own lunch. Jayantha always brings most comprehensive lunch prepared by his wife. It usually comes with three dishes and a cute small box of green salad. Its fabulous smell roams around our room and say despite life constraint, you can always make some nice to satisfy your senses. As usual I filled with envy and jealousy. I thought I should have married someone who cooked my lunch.

One of the dishes, that I always peered over to get better smell, is Red Bean Curry. Actually I never tasted it, but it smells terrific. Below I tried to reconstruct based Jayantha's hints.

Red Bean Curry
  • 250 g of red kidney bean
  • curry powder (Jayantha used homemade curry powder prepared by his mother in Srilangka)
  • chili powder, as much as you can bear
  • enough milk to cover all the beans in the wok
  • 2 teaspoon of salt
  • vegetable or olive oil
  1. Wash the beans and soak at least overnight.
  2. Put in a little bit of oil into the small pan and bring it to high heat. Throw in the beans, and stirr quickly, then lower the heat.
  3. Put in the curry and chili powder. Continue stirring for a while.
  4. Pour the milk until cover all the beans. Keep the pan in low heat and leave until the milk thickened. Stirr occasionally to prevent beans sticking to the pan.
  5. Sprinkle the salt and mix it thoroughly.
  6. Serve with warm rice (basmati or thai jasmine), other dishes and pappadum.
last modified on Fri 17 Jun 2005