COOKING GROUP
SESSION FIVE
CURRIES FROM SCRATCH
Brain Holley came along and taught the group about spices and making curries from scratch. He certainly made it look simple. Learning about spices helps to make curries authentic and to your own taste.
SPICES .
There is a vast range of spices used in preparing Asian food dishes. However, you will only need a few of them to cook many curries. These are:
Chilli Powder – provides most of the heat.
Cumin - either ground or in seed form, cumin gives a slight lemony flavour.
Ground Ginger – gives more heat
Coriander – ground, seeds or fresh in the form of leaves.
Turmeric – adds colour and a slight sour taste. It has health benefits.
Garam Masala – a spice mix usually added at the end of cooking
Chillies – fresh and dried
Paprika – adds colour
(Love – you can’t buy this but it is a basic when cooking for others!(
The use of yogurt, coconut milk, cream and lemon juice will help to reduce the heat if the curry is too strong.
Seeds can be ground to powder if you have an old coffee grinder or pestle and mortar. This saves having to have powders and seeds of the same spice. Dried chillies can also be ground to make chilli powder.
BASIC SPICE MIX
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
½ tsp ground chilli powder
½ tsp ground ginger
You can adjust the amount of spice to suit your own taste. If the curry is too mild add chilli. If it is too hot add lemon juice, coconut milk or yoghurt. This might change the overall flavour, but you will have created a new recipe!
Rice is the big filler in Asian food. There are two basic types used in Indian cooking – Patna or Basmati. Both are long grain rice not to be confused with the quick cook American types.
COOKING RICE FOR CURRIES
In a large pot melt a good knob of butter.
Add a teaspoon of cumin seeds.
When they splutter add a cup of rice and stir.
Add two cups of cold water and bring to the boil.
Reduce heat to low, cover the pot and simmer for 12 minutes.
Remove from heat and let stand for 8 minutes.
RESULT: Perfect rice!
SWEET AND SOUR CHICKEN CURRY
3 Tablespoons of tomato puree 2 tablespoons of plain yoghurt
1½ teaspoons garam masala 1 teaspoon chilli powder
1 clove garlic chopped 2 tablespoons mango chutney
1 teaspoon salt ½ teaspoon sugar
1½ pounds chicken – skinned, boned, cubed 4 tablespoons oil (not olive)
¼ pint water 2 fresh green chillies chopped
2 tablespoons fresh coriander chopped 2 tablespoons single cream
Mix together the top eight ingredients to form a paste.
Heat the oil in a wok or deep pan.
Reduce the heat and pour in the spice mix, stir, bring to the boil and cook for 2 minutes.
Add the chicken pieces; stir till they are coated with the spices.
Add the water and cook for 7 minutes or till the chicken is tender.
Add half the green chillies, half the coriander and the cream.
Cook for 2 minutes.
Garnish with the remaining chillies and coriander.
Serve with a dish of rice and a vegetable curry for a SUPER meal.
AUBERGINE CURRY
1 pound of cubed aubergines 2 chopped onions
1 minced garlic clove ½ tsp chilli powder
1 bay leaf 1 inch crushed cinnamon stick
1 tsp slat ½ tsp ground black pepper
1 pound firm, peeled and quartered tomatoes 2 tbls water
3 tbls tomato puree 8 ounces ghee or oil
Melt the ghee or oil in a heavy pan and fry the onions until golden.
Add all the spices and the water. Bring to the boil stirring all the time.
Add the tomatoes and cook for 5 minutes.
Add the aubergines and tomato puree. Cook till the aubergine is just tender.
Don’t overcook it. Serve with any curry and rice.
| 
5 Curries from scratch
