Curry Notes

 GENERAL NOTES ON CURRIES

A curry is a meat, fish or vegetable dish flavoured with a medley of spices, notable chillies (which give the hotness), coriander, turmeric, fenugreek, cumin and paprika. The overall flavour and strength (or degree of hotness) is determined by the proportions of spices used. Curry powder can be homemade and it is easy to experiment yourself to find combinations to suit your particular tastes.

Accompaniments to main-course curry should be offered in small separate bowls. A little of each approximately several teaspoons, is sufficient per person.

1. desiccated coconut
2. chopped cucumber. Plain or dressed in yoghurt
3. sliced banana. Plain or dressed in plain yoghurt
4. tomato chopped into small pieces
5. chopped apple with or without raisins
6. Chutneys

Rice can be freshly boiled. White or brown rice is the most easy to prepare and the safest with regard to blending flavours.

Dessert course should be simple and light:

1. Fresh fruit
2. Fresh fruit salad
3. simple cooked fruit dish
4. mousse
5. baked egg custard
6. ice cream served with fruit salad

CURRY POWDER

This curry powder is medium hot in strength.

4 teaspoons coriander seed
1 teaspoon ground ginger
2 teaspoons cumin seed
½ teaspoon finely chopped chilli pepper
¼ teaspoon mustard seed
1 teaspoon ground cinnamon
2 cloves
½ teaspoon ground black pepper
2 teaspoons ground turmeric

In a pestle and mortar finely grind the coriander; transfer to a small bowl. Then grind the cumin and add also to the bowl. Repeat with mustard seed and then cloves. Add remaining ingredients, stir and mix together thoroughly. Store in a screw top jar.

*A teaspoon of fenugreek seed can also be added. Fenugreek seed is very hard so generally leave it whole and during cooking it softens quickly and the flavour disperses well.

Ruth Goodman. Victorian Farm Series. 

Curry Powder.

I hope everyone is having a good day or evening where ever you are.