Curry Risotto

In a large, heavy-bottomed pan, heat curry paste (30 g) over medium heat for 1-2 minutes until fragrant

Add sushi rice (200 g) and stir to coat with curry paste (30 g), toasting for 2-3 minutes

Pour in rice wine (30 mL) to deglaze, stirring until absorbed

Begin adding warm dashi (1 liter) one ladle at a time, stirring constantly

Continue adding broth (1 liter) and stirring until rice is creamy and tender, about 18-20 minutes

Season with salt (to taste) and pepper (to taste) to taste

Remove from heat and stir in coconut milk (60 mL) until creamy

Heat oil for deep frying to 177 °C/175°C

Carefully fry curry leaves for 30-60 seconds until crispy

Drain on paper towels and season lightly with salt (to taste)

Separate eggs, reserving yolks (2)

Divide risotto between serving bowls

Create a well in center of each portion

Gently place raw egg yolk (2) in each well

Top with crispy fried curry leaves

Add grated Parmesan if desired

Serve immediately while hot