Demystifying a Curry

CURRY
One of the most popular blend of spices today is referred to as a curry. But what really is a curry? The word is believed to be the anglicized version of the South Indian word 'kadi' (meaning a sauce) belonging to the Tamil language spoken in the State of Tamil Nadu in India. It is thought that when the British was active in the area, the spelling got changed to curry (Balkekar, 2003).

Today there are numerous brands and blends of curries each having its own distinctive flavour, from brand to brand and from country to country. Here in Trinidad, there are several blends made by a number of companies (the subject of an upcoming post) such as Chief Brand Products Limited and Chatak Food Products.

It should be noted here that the correct term used for what we westerners refer to as curry is 'masala' which means a mix or blend of spices. But what exactly makes up a basic curry?

Various curries

Cumin

WHAT'S IN IT?

Turmeric

There are just four basic spices, the ratios of which can be adjusted to taste, and which also can be modified by the addition of other spices. So here we go. The basic mixture is made up of the following:

1 tsp Turmeric powder

1 tsp Coriander powder

1 tsp Cumin powder
1 tsp Chilli powder

WHERE TO GET THE SPICES
All of these spices are available in Trinidad at the Little Store Ltd., Rapsey Street, Curepe, Trinidad.

Phone: 1-868-663-7852/662-4415.

It is important to note that once these are blended before cooking, the flavour is exquisite. In addition, purchasing one pound of each spice is actually cheaper than 4 pounds of the local blends.

So there are advantages to keeping spices separately in air tight jars until needed; both on your taste buds and your pocket.

CHICKEN CURRY RECIPE

Here is a recipe for curry chicken that you can try and I promise you will have reservations about going back to commercially blended curry especially when you have the power to make each and every curry a unique and rewarding experience that will be the envy of your friends.

This dish requires about 1 hour of preparation and will require the following INGREDIENTS:

6 tbsp oil

1 small onion chopped

1/2 tsp turmeric powder

1 tsp coriander powder

Chillies

1 tsp cumin powder

1 tsp chilli powder 

2 tbsp water

1 small chicken (jointed)

1 lb tomatoes chopped

   salt to taste

1 teaspoon coriander seeds

4 - 6 cloves garlic chopped

4 or 5 green chillies 

(or Trini pepper to taste)

METHOD:

Coriander

1. Heat oil in a heavy saucepan
2. Add onions and fry till transparent
3. Mix cumin, chilli, coriander and turmeric powders with the water
4. Add to onions in pan and stir until liquid has dried (do not burn spices)
5. Add chicken and fry on all sides (about 3 minutes)
6. Add tomatoes and salt 
7. Cover and cook for 10 minutes
8. Add water if necessary and cook till tender or until most of the juices have evaporated
9. Add the coriander seeds and garlic and cook till juices have evaporated
10. Continue to cook until the chicken is well glazed.

SERVES 4 TO 6 

This recipe even though it was adapted from 'Indian Cookbook by Zuju Shareef & Tim Luxton', still represents a mild and less adventurous dish which can be considered as the first step to entering the world of exotic spices (coming in another post). 

I look forward to your posts after having tried the recipe.

Chicken Curry

ENJOY!!!!!!!!!!!!!!!

Next post: From Here to There - modifying this chicken curry recipe for a truly Eastern experience.

Other related sites:

http://www.farmstarliving.com/az/?letter=t&item=turmeric+

http://www.silkroadspices.ca/products/coriander

http://www.silkroadspices.ca/products/cumin

http://www.currycapitalofbritain.org.uk/more-cities-than-ever-compete/

http://www.channel4.com/4homes/how-to/cleaning/how-to-remove-curry-08-10-08

The Mystery of Spice

Spices are an integral part of our daily lives. We use it our foods, drinks, perfumes and to some extent the medication that we take. When comes to food and drinks, endless variations and combinations exist to tantalise and tease the taste-buds taking one on a virtual journey across the globe.

 Spices over the centuries have traveled and taken prominence in various countries leading to the distinctive culinary tastes which have become a marker of that country's culture. Cardamom for example, has been associated with Indian cuisine that it has found its way on one of its stamps.

I was always fascinated by exotic foods and have searched for books on the subject. Like all westerners, I too was not receptive to the taste of these foods, but curiosity however, got the better of me and I sought out these new culinary adventures. Today, I live always seeking out new tastes and flavours that have come to represent and identify various cultures of the world. Centre stage to all of this are spices; those that are typical to a country and the way they are combined.

Tandoori Chicken

The purpose of this blog is to highlight the various uses of spices, it also seeks to:

• help the average Trinbagonian transition from the curries that they know to the exotic flavours of India;
• explore new and  innovative uses of spices
• highlight other traditional uses of spices including home remedies 
• invite contributions and comments on your own experiences and explore and other areas of interest that you may have.

So I invite you to take that journey with me and let your taste buds dance in ecstacy!

Until next time.