Curries

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Curries JoAnn Guest Dec 13, 2004 21:33 PST

Curries

by Lori Herron

 

We consider curries native to India and do not realize how many

different types there are. There seems to be many misconceptions about

curries in general. Curry is a fashion of cooking: a process whereby

meats, fish, vegetables or even fruit are cooked in varying combinations

of ground herbs and spices, (known as curry pastes), to produce a stew

like dish.

 

All dishes that are hot and spicy are not curries, nor are all curries

fiery hot. Curry powder is an amalgam of some " Indian " spices best

applied to the flavorings of curry dips and dishes where a hint of curry

influence is desired.

 

In a Thai curry, the proportion of solids to liquid is small. As they

are always eaten over large mounds of steamed rice, just a few solids

suffice and the flavour of the spicy, highly flavored gravy is extended

by the bland rice.

 

Curry pastes should be a marvelous, aromatic mixture of freshly ground

herbs and spices. When preparing a curry paste, it is preferable to

first use a mortar and pestle with the hard fibrous ingredients rather

than including them with other ingredients in a food processor or

blender.

 

The pounding of the pestle crushes the husks and fibers releasing the

oils and juices, whereas the processor and blender merely cut the

spices.

 

For the modern kitchen cook with no time to spare, a food processor in

conjunction with an electric spice or coffee type grinder can be used.

This does not however eliminate the requirement for a mortar and pestle.

 

 

For mashing moist herbs like lemon grass, garlic and shallots there is

no substitute. However, the whole dried spices (chilies, cloves), give

out their best aroma when pulverized by a good grinder. When you are

preparing a paste, single out the hard and dried spices and pound or

grind them first before proceeding further.

 

GREAT RECIPES

 

RED CURRY PASTE. 14 medium, dried red chilies, seeded or 1 tbs. ground

red chili powder (cayenne). 2 shallots, minced. 1 tsp. caraway seeds or

1 tsp. ground caraway. 1 tbs. whole coriander seeds or 1 tbs. ground. 8

pieces galangal root (Laos), chopped or powdered. 2 tbs coriander roots,

minced. 1 tsp, salt. 1 lime peel, finely chopped. 1 stalk lemon grass,

minced. 1 tsp. whole black peppercorns or 1 tsp. freshly ground black

pepper. 1/2 tsp. kaffir lime powder (pew makrut) or substitute 1 bay

leaf. 1 tbs. garlic, minced. 4 tbs. vegetable oil.

 

Preparation: 1. Place the whole dried spices (chilies, caraway,

coriander, galangal root and peppercorns) in an electric spice grinder

or mortar and grind or pound to a powder. Omit this step if ground

spices are used. Empty this powder into the food processor and add the

remaining ingredients, including the oil, and process or pound to a

smooth, even paste.

 

Now that you've got this part together here comes the recipe for the

meal!

 

THAI FRIED CURRIED RICE (Serves 6)

 

3 tbs. sesame oil. 2 tbs. red curry paste. 8 oz. broccoli, steamed. 1

cup cauliflower, steamed. 2 lbs. cooked long grain rice (2 cups). 2 tbs.

finely chopped shallots. 2 red chilies, seeded and finely chopped. 2

medium onions, finely chopped. 1 tbs. lemon or lime juice. 1 tbs. soya

sauce.

 

Preparation:

1. Heat the oil in a wok or large frying pan and stir the curry paste

for 3 minutes. Add the steamed vegetables and stir fry until well heated

through. Add the rice, mix well and continue to stir fry until heated

through. Transfer to a serving dish.

 

2. Sprinkle shallots over the top with chilies.

 

3. Sprinkle with chopped onions, lemon juice and non-gmo soya or

worcester sauce before serving.

 

Copyright 1996, 1998 by Rowan Fairgrove, Lori Herron and Alternative

Nature

 

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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