![]() ![]() You will become the master of your very own curry matrix. This will normally be one, or a combination, of the following: tomatoes pureed peppers or chillies yoghurt or cream coconut milk spinach, or finely diced or pureed onion.īear these principles in mind, and curry-making will become simple and pleasurable. Principle 3: Decide what is going to give your curry sauce its body. Some Indians eschew it completely on account of its pungency and it is often left out of food served at weddings to avoid offending guests.) Soften them without colouring for a lighter curry (as in the first recipe) or cook them longer and caramelise (as in the second) for something richer and darker. This triumvirate provides the deep base flavour of most curries, equivalent to onion, carrot and celery in the French tradition. Principle 2: Decide how you are going to cook your onion, ginger, and garlic. (You can store them in the freezer to stop them going stale.) You can buy bigger packets from Asian supermarkets, which will encourage you to spoon in the spices with a freer hand. Most supermarkets sell spices in misleadingly small containers. Spices not only bring flavour but texture to dishes. Principle 1: Be generous with your spices. But this treasure trove of sound advice soon found a wider audience – it has had more than 15m hits with more, interestingly, coming from India than from the UK. She started a recipe blog in 2001, encouraged by her daughters who wanted to use her recipes when they left home ( ). Mamta is a master of Indian home cooking and something of an internet phenomenon. And I had the same experience recently when being taught to make curry in a small kitchen in a house near Luton by Mamta Gupta, who was helping us develop a curry dish for Leon. ![]() It happened to me for the first time when, shortly before my A-level physics exam, I realised that you could deduce the answers to any question from just five equations. Be generous with your spices Photograph: Jill Mead/Guardian ![]()
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