Wet Curry

Twelve hours of cooking time spread over two days and nothing to show for it.

I followed the instructions as written and still ended up with a salty, scorched mess. If I had only started checking doneness sooner, I might have been able to soften its sharp edges with a bit of coconut milk or yogurt. But there's no coming back from scorch.

If you take a notion to make this, don't let me stop you. Most of my disappointment is preventable. I'd recommend switching to low for the last 4 hours of cooking or hovering for those last few hours. Or both.

My yield: 6 cups.