Tuesday, May 21, 2013

Madras - English-styled Indian Curry

This Madras is a very traditional English-styled Indian curry. A blend of black mustard seeds, salt and fresh ground pepper, turmeric, fresh or dried curry leaves, two or three little dried chilies, and a spice called asafoetida. It has a sharp and unpleasant smell when raw, but when heated, it mellows out into a smooth scent and flavor similar to caramelized onions.

Cook your vegetables and/or meat in sesame seed oil, half a lemon or lime's worth of juice, a splash of malted vinegar, and the spices on medium low. Add 3/4 cup coconut milk with the cream.

This was served with shaved savoy cabbage and basmati with peas. I ladled extra curry over the top and the rice soaked up the juices. The coconut milk and it's cream took the heat out of the spice, less cream would put the teeth back in this curry.

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