Curry

Curry can be made in so many ways that the variations are infinite. The method which I have outlined below is a basis for your own inspirations. Although you can use prepared pastes and powders your own will be infinately better.

Dry Ingredients:
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon peppercorns or 1/2 teaspoon cayenne
Other possibilities: mace, cloves, cinnamon or cassia bark, star anise, chilli, cardamom, fenugreek, allspice, caraway and many others

Moist Ingredients:
1 Onion or 5 golden shallots
2 cloves garlic
3cm ginger stem
Other possibilities: shrimp paste, galangal, chillis

Other ingredients:
Meat or vegetables
Fresh herbs as dressing

Method:
Grind the dry ingredients in a spice grinder.
Mince the moist ingredients in a blender.
Heat some oil in a saucepan and stir in the moist ingredients. Stir frequently over low heat until the ingredients are well coloured and fragrant. If the paste does not appear adequately cooked but is a little dry, add some water. Add the dry ingredients, and saute for 1 or more minutes until the spices release their scent.

The curry paste can now be used as the basis of a curry. Add coconut milk, tomatoes, stock or water and mix with the paste. You can then add your choice of meat and or vegetables and cook until the desired result is achieved. If adding meat, browning it first will add flavour. You can cook the curry in a slow cooker, rice cooker or pressure cooker, following the instructions that came with the unit.

The slow cooker does not reach high enough heat to prepare the spice paste, so you may prefer to use a pressure cooker or rice cooker so that you can cook everything in the same pot.

Serve the curry topped with chopped herbs such as spring onions and coriander or basil, maybe also some toasted cashews or peanuts. A splash of fish sauce is also nice.

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~ by aadbro on January 5, 2007.

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