11 Nov CURRY

Recently I had a few ladies for a private cooking class and we used curry in a dish, a fruit dish actually.  Comments were made regarding curry which made me realize we are all confused with curry.

Curry is a combination of spices and herbs that practically changes with the day.  Ok maybe not that often, but definitely  by regions and families.  The common feature is the use of complex combinations of spices or herbs , usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. This is the same as mole if you think about it, What is available in the region where it is prepared plays a major role in the combination of the “curry”

Curry is known by many names and levels, Yellow curry is normally less is the heat department. Yellow contains more lemongrass,  garlic, turmeric less heat, served with rice, vegetables.    Green curry hotter and often spiced with green chilis and cilantro, coriander . Green is often used for white meats, chicken, pork etc. Red,  tamarind, red chilis, etc.  Served with Pumpkin, beef, pork, medium heat, maybe a little north of medium.  Again, it all varies region to region.

My favorite curry powder:

1/4 cup ground coriander
1/8 cup ground cardamom
1/8 cup ground cinnamon
1/8 cup ground cumin
1/8 cup ground ginger
1/8 cup fresh ground black pepper

1 Tbsp ground cloves
1 Tbsp ground dry mustard
1 Tbsp ground turmeric
2 tsp red chili powder
1 tsp ground mace
1 tsp freshly ground nutmeg