No Worry, Try Curry In A Hurry

Diana Helfand
By .(JavaScript must be enabled to view this email address)
Wednesday - February 27, 2008
| Share

Ewa Beach resident John Min Jr. is a residential loan consultant for the Pearl City branch of Countrywide Home Loans. He assists Oahu residents with home purchases and refinancing, always doing his best to get people the best possible deals. John has extensive training in this field and is dedicated to helping his customers.

Born on the Big Island, he moved to Oahu 15 years ago after graduating from the Berklee College of Music in Boston where he received his B.A. degree in professional musical performance. He is an accomplished saxophone player who has rubbed elbows with the likes of Dizzie Gillespie and other icons of jazz.

In his spare time, John enjoys fishing off shore at Ka’u on the Big Island and has caught menpachi, aweoweo and ulua, along with picking up ‘opihi, a prized delicacy, when the opportunity arises.

It is a pleasure to dedicate this column to John.

The term curry refers to a blend of spices. Depending on local taste and region, curries are virtually infinite in flavor. Curry may include mace, anise, caraway, fennel, bay leaf, poppy seeds, saffron, cayenne pepper or mustard seeds. Curries can contain as few as five to more than 50 ingredients, but most curries include cinnamon, coriander, cumin, tumeric, pepper, cardamom, ginger, nutmeg and cloves. In Sri Lanka, coconut milk is added, and Thai curry sometimes contains shrimp paste. Some of the curry blends are from England, as they adopted curry during colonial times. Indian curries are white, golden brown, red and green. They are available in liquid, dry, and powdered form. Curries can vary from mild, semi-mild, hot or very hot depending on the amount of pepper in the blend.

For this dip use curry powder which is available in the spice section of your supermarket.


* 2 cups low fat mayonnaise (2 grams of fat per serving)

* 1 tablespoon crushed garlic

* 2 teaspoons curry powder

* 1 tablespoon finely minced green onions

* 2 tablespoons raspberry vinegar

* 1 tablespoon sugar

* 2 teaspoons wasabi


Combine all ingredients until well-blended and chill in small container overnight. Serve with your favorite dipping veggies such as carrots, celery, broccoli, and cauliflower. Makes 2 cups, about 16 servings.


Calories: 65
Fat: 4 grams
Cholesterol: 10mg
Sodium: 260 mg

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on requires a free registration.



Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket



Hawaii Luxury

Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge