Posted by: Rachael | March 3, 2008

spice of life

A friend asked today how we make curry. First of all, it must be said that J12 carries the title Curry King in our family and has done for about three years now. He’s really the one to ask.

The key to a good curry is using a good curry paste and/or powder….and of course the best sort is freshly made by YOU. It’s another one of those things that is not difficult; it just takes time.

Here are some scrummy-licious recipes.

Indian Curry Powder

2t cumin seeds
2t coriander seeds
2t fenugreek seeds
1t yellow mustard seeds
1t black peppercorns
1t cloves
Dry fry the whole spices separately in a small frying pan over a medium heat for 2-3 minutes, or until fragrant. Grind.

1t chilli powder
2t ground turmeric
1/2t ground cinnamon
1/2t cardamom
Mix together with above.
Store in an airtight container in a cool, dark place.

Sri Lankan Curry Powder

3T coriander seeds
1 1/2T cumin seeds
1t fennel seeds
1/4t fenugreek seeds
Dry fry the seeds *separately* over a low heat until fragrant.
Don’t try to take shortcuts and do it all together because you’ll only make more work for yourself. They brown at different rates and you’ll ruin your first batch if you don’t do them on at a time. Ask me how I know…..

2cm cinnamon stick
6 cloves
1/4t cardamon seeds
2t dried curry leaves
2 small dried red chillies
Combine all ingredients and grind to a fine powder. Store in an airtight jar in a cool, dark place.

Vindaloo Paste

2T fresh ginger, grated
4 cloves garlic, chopped
4 fresh red chillies, chopped
2t ground turmeric
2t ground cardamom
4 cloves
6 peppercorns
1t ground cinnamon
1T ground coriander
1T cumin seeds
1/2C cider vinegar
Place all ingredients in a food processor and process until smooth.
Refrigerate for up to a month.

Madras Curry Paste

2 1/2T coriander seeds, dry-roasted and ground
1T cumin seeds, dry-roasted and ground
1t brown mustard seeds
1/2t cracked black peppercorns
1t chilli powder
1t ground turmeric
2 cloves garlic, crushed
2t fresh ginger, grated
1t salt
Mix together well

3-4T white vinegar
Add and mix to a smooth paste.
Store in a clean airtight container in the fridge for up to a month.

We use red and green curry paste all the time, but I have to confess to always using the packets from our local Chinese vege shop. However, we have an abundance of chillies and surely there’s a root under the coriander plant that I have allowed to go to seed, so maybe my time has come….

Red Curry Paste

15 large red chillies, seeded and chopped
1t white peppercorns
2t coriander seeds
1t cumin seeds
2t shrimp paste, wrapped in foil
Bake at 180ºC 5-10 minutes. Remove foil.

5 red Asian shallots, chopped
10 cloves garlic, chopped
2 stems lemon grass (white part only), thinly sliced
1T fresh galangal, chopped
2T fresh coriander roots, chopped
1t kaffir lemon rind, finley grated
Combine all ingredients and grind to a fine paste.
Store in an airtight container in the fridge for up to a month.

Green Curry Paste

1t white peppercorns
1t cumin seeds
2T coriander seeds
2t shrimp paste, wrapped in foil
Bake at 180ºC 5-10 minutes. Remove foil.

1t salt
4 stems lemon grass (white part only), finely chopped
2t fresh galangal, chopped
2t kaffir lime leaves, finely shredded
1T fresh coriander root, chopped
5 red Asian shallots, chopped
10 cloves garlic, chopped
16 large fresh green chillies, seeded and chopped
Combine all ingredients and grind to a fine paste.
Store in an airtight container in the fridge for up to a month.

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Responses

  1. […] garlic, crushed 2T black mustard seeds 1T cumin seeds 4t ground turmeric (or use some of your magic mix) Fry up these […]

  2. […] variation) *splash of soy sauce or Worcestershire sauce or fish sauce *curry powder or any of the curry-ish spices *paprika *green herbs: basil, sage, thyme, oregano, rosemary etc etc  You […]


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