Yeah, how many times have I heard that before, over the last 6 months?
So instead of philosophical debates about the origin, cause (which goes before origin – and addresses the root of why we are where we are right now), and consequences of COVID, today is about being real. I toyed for a few moments with the word “reality” but decided that this would convey something completely else. And I have had enough reality for today.
(
Step to the right – double time today – Universe has changed that other option again).
I promised a few blogs ago (Sugar & Spice), my secret nuance to a great curry. Which I learnt at the hands of that guest of my mom’s.
Here it is:
| – Onions | Chopped |
| – Garlic | Sliced (just so not everything is chopped 😉 |
| – Fresh Ginger | Roughly Chopped |
| – Curry Powder | NB – it has to be a mix of curry powders. Never go for just one brand/flavour. In a bind you could try just masala, but a mix of curry powders really brings a depth to the taste. Not just a blinding searing sensation. Of course, if you can, those little brown bags of a selection of curries from the authentic merchants…. But we have not been travelling for some time, so the long-forgotten souvenirs from your travels may be a bit thinly spread. So good old box curry will have to do. Try jazzing it up with a good dose of paprika (preferably smoked), and cayenne pepper. Do not be afraid to use table spoon full of the stuff. The reason will become clear soon. |
| Tomatoes | Roughly chopped. It is the ideal opportunity to use those slightly overripe tomatoes. Any kind will do. |
| Sauce | Some sort of black sauce. Oyster, Soya, Usually it entails a few bottles of unknown sauce origin left in the fridge door for ages already |
| Flat wooden paddle |
Heat a good dash of oil in the pan, sizzle your onions until translucent (almost see through – like that cheque in the post message). Add the garlic and fry until that enchanting aroma reaches your nose but try not to burn the garlic. (don’t fret about a bit of browning though)
About now is a good time to add the ginger for a minute or two.
Here comes the panicky part. Don’t panic.
Add the spices. Don’t panic.
It will get stuck to the bottom of the pan. Don’t panic.
That’s why I suggest a flat wooden paddle rather than spoon.
The fumes released will sting your eyes. Don’t panic.
Don’t add more oil.
Just keep scraping the spices and try not to burn it.
Maybe a minute or two.
Then release your tension, by adding the tomatoes. Panic over.
The tomato will release its juices, which you will use to loosen the stuck spices from the bottom of the pan. (Deglaze – is the swanky word).
Then add some of your chosen black sauce.
Fry it for a minute or two.
Take it off the heat, and zirts it. Zirts is an unofficial word for blitz it. Or even liquidise it.
You can take a break now.
Starting with a clean pan, the next step involves your main substance. Be it meat, mince, fruit (yes – banana and pineapple make a delish curry!).
You brown your meat in a splash of oil. Add your curry paste, fry for a bit. Depending on the consistency you would like, add liquid. Maybe some stock, or a soup mix of some kind.
Lower to a simmer. How long? Depends on your constituent. 10 min max if fruit. Nice and long if mince.
Maybe you want to add a few cardamom pods (three to five – depending on the volume), bay leaves if you insist, some dried lemon leaves are ideal. Or grate lemon zest. 10 minutes before closing, add at least 2 tablespoons of fish sauce.
Umami or savouriness is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.
It is the flavour that Aromat tries to recreate. (Sorry, my dad prohibits me from using the word “artificially” ….)
Only then may you add extras, like Coconut milk which is particularly relevant to the fruit curry.
OK, I’ve exceeded word quota. I hope you enjoyed this “there is nothing to eat in the fridge” dilemma, at the same time as sharing a promised favourite recipe.
Now let me get back to that post-box. 850 employees, and a horde of creditors who all are as anxious as me.
After reading the entertaining and lively blog – I am now totally HUNGRY for this curry! You might say “whats the problem – make one” – well can one qualify curry as a breakfast meal ? ( 8 am now! )