THe word, curry, to americans, means the taste of curry powder, but really there are a thousand spices of india you can use to make this curry, which means ‘sauce’ in india.
- 3 T. coriander seeds
- 2 T. cumin seeds
- 1 T. mustard seeds
- 1 tsp. fennel seeds
- 1 tsp . black peppercorns
- 1 tsp. turmeric powder
- 1 tsp cinnamon
- 1 tsp. paprika
- 1 or 2 dried chiles, as hot as you want them
- 1 tsp. salt
- 1/2 ‘ ginger peeled and finely grated
- 3 garlic cloves, finely grated
- 1 T. tomato paste
- 4 T. white wine or cider vinegar
- Chili oil or hot chili oil or sweet chili oil to cover the paste for storing
Use the wet things first, that release the moisture – Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Stir in the chili oil.
Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.
Add the turmeric, cinnamon, paprika and dried chilies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.
Use immediately, or spoon the paste into a jar, cover with the oil mixture, seal with a lid and store in the fridge for up to a week.
Word of the Day – para moler – to grind
Tip of the Day – A real curry from India is made by grinding the curry, chili and spices in a mortar and pestle. For extra depth of flavor toast the spices in a dry sauce pan or oven. And it matters when you add each spice, what order. So do that. Because you are literally, buildng flavors.