Tag Archives: curry

COOKING  CURRY


The Virus/Lockdown Combo   induced a sort of writers’ lethargy in me, dropping a thick blanket of torpor upon me, smothering my energy. I never knew what day of the week it was, and found it hard to concentrate. I noticed other bloggers  complaining about  the same deadening effect. With the slow reduction of our lock-down, a beam of sanity is creeping in. I plan on re-cycling a few older posts. My readership has changed enormously over the years, so most of you will not have read  this food/TV  post, dating back to 2015. Enjoy!

 small_chili_hd_picture_2_6p_167285

I watched a BBC cooking show, a series called Rick Stein’s India which gave us all the colour, dust, crowds, gaudy festivals, temples, gorgeous saris, elephants, and palaces you could ever wish for. An absolute feast for the eye. My favourite street scene shows an elephant slowly ambling along a road bordering a street market, and at each stall the vendor steps forward and offers one item – mostly fruits – from his stall, which the elephant gracefully scoops up with a curled trunk, while the vendor makes a Namaste and a slight head bow.

In amongst this, the pink and perspiring Mr Rick Stein, notebook in hand, camera-man at his shoulder, valiantly researched South Indian cuisine, Rajasthani delights, on and on he went, through humble home kitchens, hole-in-the-wall kitchens in cities,  no bigger than a broom cupboard, tucked down side-streets, manned by sweating cooks turning out their speciality – just the one dish, there literally being no room to produce more than one. He ate street food (and there were never any references to the dreaded Delhi Belly, he must have a very strong stomach!). He ate in a restaurant run by a Maharajah, who personally cooked ‘Jungly Mas’ for him – a simple dish consisting of goat, water, salty, ghee and chillies. He ate at the Indian school equivalent to Eton. He ate at the Golden Temple, in  Amritsar, where thousands are fed daily – food is cooked in vast vats over open wood fires, by bare-chested, lunghi-clad old men.

No matter where he ate, the theme seldom varied: curry. Sometimes it was vegetarian curry, sometimes fish, but often it was goat curry, masquerading as lamb, called lamb, and never referred to as goat. I gathered that sheep didn’t do well in India. Imagine those thick woolly fleeces in that terrific heat!

He conducted an earnest enquiry during his travels, as to whether Indians use the ubiquitous word ‘curry’ and if so, what they meant by the term?  Apparently in Britain, the word curry covers practically any hot and spicy main dish, produced by immigrant families in takeaways, in the local High Street; accompanied by naan bread  and lots of lager.

It transpired that most Indians were quite happy to use the word curry, although – strictly speaking – the work means ‘gravy’. But it seems that ‘curry’ has entered the many languages of India, and is widely use, to cover main dishes ranging from the most subtly fragrant to the most inflammatory chilli. One Indian gentleman, a famous cook in India, discoursed eloquently and scornfully on the horrors of “Indian Curry Powder”, the boxed variety brought home from colonial service, to dear old Blighty, by the British. His condemnation of commercial curry powder was a joy to listen to! Indian cooks, of course, buy and grind their spices daily, at home, depending on the dish they’re making. I have to agree, that boxed curry powder (Rajah Curry here in South Africa) while quick and easy is always too hot. I don’t like blow-your-sox off fiery curries, I prefer spicy, deep flavoured curries.

So: inspired by Mr Stein, I hauled out my cookery books and made a tasty cauliflower curry for lunch yesterday. It’s quite a fiddly process, what with the chopping up of the veg, the discovery that I do not have fenugreek, or ground clove in my spice drawer, the garlic is finished, and so on – back to the shops yet again. But the results were worth it, and I have a nice stash of curry dinners tucked away in my freezer.

I can’t resist a bargain, especially in the cash-strapped month of January, so I bought vast quantities of tomatoes which suddenly appeared at Food Lovers’ Market at literally give-away prices, and I’ve found a recipe for tomato and hardboiled egg curry.   Hardboiled eggs, oddly enough, go well in a curry sauce. Sounds good to me!

 

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Filed under FOOD, TRAVEL, TV SHOWS

I’M COOKING UP A STORM


Veg curry

Others may note the arrival of winter by the onset of coughs and sneezes, cold fingers and toes or the late rising and early setting of the good old sun, but me?  As soon as the temperatures start to drop, I’m in my kitchen cooking away  like there’s no tomorrow.

I’m a keen concocter of soup.  My style of cooking might be described as ‘rustic’ (to coin an Australian Masterchef term) so Minestrone is a favourite, as is Sweet Potato soup (lots of warming chilli floating around in it). And then there’s a crazy recipe involving tinned tuna, tomatoes, rice and curry powder – you’ve no idea how delicious it is. I have to stop myself from buying additional cookery books on the fascinating topic of Soup. I could eat it, quite cheerfully, every day. Perhaps not at the height of our summer when February temps reach a horrible 35 degrees Centigrade, but other than this : lead me to it!

Today was a cook-fest of note: mutton stew, oven baked rice, oven-stewed guavas, diabetic muffins, and an enormous oven baked vegetable curry.  Apart from the fact that the guavas dripped sticky juice all over the floor of my oven, and the kitchen looks like  the barbarian hordes swept through recently,  the house smells fragrant, a mixture of guava and mutton stew, and I’m leaving the mountain of washing up until tomorrow. Enough for one day

One thing I’ve learnt over the years: washing up is very patient, and will wait a loooonnng  time for me to get around to it. Fortunately I own a lot of crockery and utensils. This mad passion for washing up the minute a crumb falls on a plate – not my style. Quite exhausting.

Furthermore, years ago I invested in a dishwasher, (the mechanical variety, not the two-legged male type) one of the best decisions I ever made. And I have vowed that when the current Bosch beast breaks down, which inevitably  it will do, I shall immediately drive to Makro , at top speed, without passing GO to collect my R200, and buy another one – I don’t care what it costs or how broke I am at the time. For me, a dishwasher is a household essential.

Visitors often express astonishment that I own (and use) a dishwasher. But you’re only one person !  they say, in baffled tones. So? I eat three cooked meals a day, plus there are the innumerable cups of tea and coffee during the day, not to mention frequent visitors who are hospitably fed and watered by yours truly. You bet I need a dishwasher!

But I’ve digressed: what’s your favourite winter food? I recently found a recipe for Aloo Gobi (a.k.a. potato and cauliflower curry) made one batch, and am winding up to making another batch – and the good news is that the Bosch capably removed the brilliant yellow turmeric stains from my casserole dish. It doesn’t get better than this.

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Filed under FOOD

COOKING  CURRY


 small_chili_hd_picture_2_6p_167285

I watched a BBC cooking show, a series called Rick Stein’s India which gave us all the colour, dust, crowds, gaudy festivals, temples, gorgeous saris, elephants, and palaces you could ever wish for. An absolute feast for the eye. My favourite street scene shows an elephant slowly ambling along a road bordering a street market, and at each stall the vendor steps forward and offers one item – mostly fruits – from his stall, which the elephant gracefully scoops up with a curled trunk, while the vendor makes a Namaste and a slight head bow.

In amongst this the pink and perspiring Mr Stein, notebook in hand, camera-man at his shoulder, valiantly researched, South Indian cuisine, Rajasthani delights, on and on he went, through humble home kitchens, hole-in-the-wall kitchens in cities,  no bigger than a broom cupboard, tucked down side-streets, manned by sweating cooks turning out their speciality – just the one dish, there literally being no room to produce more than one.. He ate street food (and there were never any references to the dreaded Delhi Belly, he must have a very strong stomach!). He ate in a restaurant run by a Maharajah, who personally cooked ‘Jungly Mas’ for him – a simple dish consisting of goat, water, salty, ghee and chillies; he ate at the Indian school equivalent to Eton. He ate at the Golden Temple, at Amritsar, where thousands are fed daily – food is cooked in vast vats over open wood fires, by bare-chested lunghi-clad old men.

No matter where he ate, the theme seldom varied: curry. Sometimes it was vegetarian curry, sometimes fish, but often it was goat curry, masquerading as lamb, called lamb, and never referred to as goat. I gathered that sheep didn’t do well in India. Imagine those thick woolly fleeces in that terrific heat!

He conducted an earnest enquiry during his travels, as to whether Indians use the ubiquitous word ‘curry’ and if so, what they meant by the term?  Apparently in Britain, the word curry covers practically any hot and spicy main dish, produced by immigrant families in takeaways, in the local High Street; accompanied by naan bread  and lots of lager.

It transpired that most Indians were quite happy to use the word curry, although – strictly speaking – the work means ‘gravy’. But it seems that ‘curry’ has entered the many languages of India, and is widely use, to cover main dishes ranging from the most subtly fragrant to the inflammatory chilli. One Indian gentleman, a famous cook in India, discoursed eloquently and scornfully on the horrors of “Indian Curry Powder”, the boxed variety brought home from colonial service, to dear old Blighty, by the British. His condemnation of commercial curry powder was a joy to listen to! Indian cooks, of course, buy and grind their spices daily, at home, depending on the dish they’re making. I have to agree, that boxed curry powder (Rajah Curry here in South Africa) while quick and easy is always too hot. I don’t like blow-your-sox off fiery curries, I prefer spicy, deep flavoured curries.

So: inspired by Mr Stein, I hauled out my cookery books and made a tasty cauliflower curry for lunch yesterday. It’s quite a fiddly process, what with the chopping up of the veg, the discovery that I do not have fenugreek, or ground clove in my spice drawer, the garlic is finished, and so on – back to the shops yet again. But the results were worth it, and I have a nice stash of curry dinners tucked away in my freezer.

I can’t resist a bargain, especially in the cash-strapped month of January, so I bought vast quantities of tomatoes which suddenly appeared at Food Lovers’ Market at literally give-away prices, and I’ve found a recipe for tomato and hardboiled egg curry.   Hardboiled eggs, oddly enough, go well in a curry sauce. Sounds good to me!

 

7 Comments

Filed under FOOD