Tempura with a dashi-based dipping sauce is a peerless combination, but having freshly made dashi on hand is not always realistic. Adding a dollop of curry paste to a tempura batter, on the other hand, is easily accomplished. Just as the recipe for classic Japanese tempura dictates, the batter should be somewhat lumpy to achieve a light, crispy coating when fried. In place of using only water, I like to add an ice cube to the batter to keep the mixture from growing tepid as I deep-fry. When fried in a curry-based batter, the vegetables are savory and flavorful on their own without needing an accompanying sauce. Just about any vegetable pairs well with the curry, though I am partial to eggplants. Whenever I have stewed kale on hand, I dip large sections into the batter and deep-fry until the leaves are irresistibly crisp.