I love making a big piping hot Indian style curry based on coconut oil, butter or ghee, onion, fresh garlic, chili and ginger and what ever ground spices I can find in my pantry (eg, turmeric, cumin, coriander seed, cinnamon, cloves, garam masala, tandoori mix, chilli flakes, etc). But what really makes an Indian curry special is some FRESH curry leaves. Im lucky because my neighbour has curry tree, which I help her prune every time I have a curry craving... ahem. ;p Dont be scared to toss any old spices into curries. Indians do. Be intuitive. It is hard to go wrong. About 1/2-1 tsp of each is a good rule of thumb when making a family sized curry. I often add organic tomato paste to my curries (Macro brand, Woolies) and some water to make lots of juicy gravy. You can also omit tomato paste and add coconut cream instead for a south east Asian style curry. I recommend Ayam brand coconut milk and cream; it contains no additives as its 100% coconut kernel. I also included 400mL of bone broth from my freezer in this one to make this curry ULTRA nutritious! Meat bones are the nuclear, most flavoursome cut to use for curries. Today Im using chicken thigh bones. Season well with pink salt and pepper. I like to serve curry with pumpkin, sweet potato, white potatoes, eggplant or cauliflower rice. Get it India!
Posted on: Mon, 01 Sep 2014 04:18:34 +0000
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