Experimental curry
Jun. 25th, 2007 09:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gemfyreHonestly, aren't all good curries experimental?
Quite a few years ago my brother explained to me that to make real curry you must have no curry powder in your pantry. Which confused me a bit.
Then in Broome, Ricki my boss showed me how she makes authentic Indian vegan subjees (vegetable curries). And it clicked a bit more.
These days as one of my "use up the leftovers" dishes I make curry. A bag of diced meat (beef in this case), whatever veggies are hanging around, whatever spice combo seems good, a tin of tomatoes and some stock.
This time I used whole spices too, because I now have them. The mortar and pestle got a workout. The only powders I used were Garam Masala and a smidge of ground chilli. I used whole coriander, cumin, cardamon, fenugreek, yellow mustard, black mustard and fennel seed.
Damn it was good. No two curries are ever the same using this method, but inevitably they will be tasty.
Quite a few years ago my brother explained to me that to make real curry you must have no curry powder in your pantry. Which confused me a bit.
Then in Broome, Ricki my boss showed me how she makes authentic Indian vegan subjees (vegetable curries). And it clicked a bit more.
These days as one of my "use up the leftovers" dishes I make curry. A bag of diced meat (beef in this case), whatever veggies are hanging around, whatever spice combo seems good, a tin of tomatoes and some stock.
This time I used whole spices too, because I now have them. The mortar and pestle got a workout. The only powders I used were Garam Masala and a smidge of ground chilli. I used whole coriander, cumin, cardamon, fenugreek, yellow mustard, black mustard and fennel seed.
Damn it was good. No two curries are ever the same using this method, but inevitably they will be tasty.
