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.
- desiccated
coconut
- chopped
cucumber. Plain or dressed in yoghurt
- sliced
banana. Plain or dressed in plain yoghurt
- tomato
chopped into small pieces
- chopped
apple with or without raisins
- 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:
- Fresh
fruit
- Fresh
fruit salad
- simple
cooked fruit dish
- mousse
- baked
egg custard
- 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.