Ever since my bachelor days I’ve been a fan of Indian curries made at home for dinner. Back then, it was not unknown for me to eat tikka masala, vindaloo, or korma four or five times a week.
I’d picked up the habit after a series of priests from India had come for several summers and stayed in the rectory where I lived. At least a few were cooks and they introduced me to their native cuisine. Now when I make curry it’s rarely from scratch but it’s also never straight from a box or jar. I use commercial curry paste but add other ingredients as well. And I almost never make it exactly the same way twice. Lately I’ve been adding curry powder at the simmer stage. In order to boost that flavor. At the end I always add the traditional garam masala, which boosts the flavor depth. And tonight I grated a chunk of ginger and added with onions to sauté. I love curry, as you might guess. Melanie claims I’m addicted. All I know is that on nights when I make it, the leftovers begin to call to me about 9pm and I can’t resist. But who can blame me? I wish I could properly thank those priests who introduced me to homemade curry those summers. You might say they “curried” favor from me.Posted via email from Domenico’s posterous
“curry powder”?
[shudder]
There is simply no such thing!
http://allrecipes.com/HowTo/curry-powder/Detail.aspx
Apparently there is, according to your link. I buy the Penzey’s blends.
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscurrypowder.html
Snap! We are having curry for dinner also although in my case it is 36C (87F) outside and not much cooler inside. lol We have curry every fortnight.
I have started adding chopped raw tomatoes about 30 mins before end of cooking and baby spinach about 10 mins before and of cooking and adding lemon juice to taste. This plus rice and pappadams makes a great meal.