Pass the curry, please!

1. Posted by just_being_herself on Sat, May 10, 2008

Many thanks Mairlyn.. for the recipe, the clarification and the new found sense of savvy. I'm always wondering how everyone else knows stuff that I don't know... that: behind the door when god gave out the -------- (fill in the bank). And knowing about curry was definitely one of them. I've really loved curry when I've been served it at someone's home, but sometimes hated it when I've been served at a restaurant, and found it pretty boring when I make it myself from the recipes with a standard: 1 Tbsp curry. Okay, so, the spice itself is a secret blend. aha. or, actually its many secrets of blends. Good to know. Is there a commercial blend (name please) that you or any of your readers use and love? (am I allowed to ask questions like that?) I like this forum, you always take the huh? out of food.

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2. Posted by Kathy on Mon, May 12, 2008

Hi Mairlyn. This is one of my favourite recipes in your book. I don't know if you answer questions in this comment section, but if you do...why do you have to cook the turmeric in fat first? Just a wonderin'. Thanks, love your fun and enlightening blogs.

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3. Posted by jan j on Tue, May 13, 2008

a fun article... but check out http://autoimmunedisease.suite101.com/article.cfm/turmeric pregnant women and people with gall bladder trouble shouldn't take too much turmeric...thanks

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4. Posted by saimantra9 on Tue, May 13, 2008

Curry is on of the thosands of recipes consisting a number of different spices depending what dish is being coocked. In reality there is no such one spice called curry powder. Curry powder is a mixture of different spice mixed together made for convenienvce. Spices are used for thousands of years to maintaing good health. For example Turmeric has a very good antiseptic effect in the body and Chilly has a vry high degree of concentrated vitamin "C".

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5. Posted by Tethya on Tue, May 13, 2008

If you're lazy but want something more interesting than "curry powder" try one of the many types of masala (a highly variable spice mixture). MDH is one of a few good brands. I think my favourites are Baingan Bhartaa and Chana masala (for roasted eggplant and chickpeas, respectively). Check out Indian import stores, they'll have lots to choose from. Of course you can make your own masala, but if you try to find asafoetida, fenugreek leaves, mango powder, dried powdered musk melon, dried powdered pomegranate seeds, etc., you're going to end up at an Indian import store out for shopping for ingredients anyway.

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6. Posted by Gabriele on Tue, May 13, 2008

This is great to hear as I make curry at least twice a week for the kids, they love it. I also use a variety of meats and fish, I even make a chick pea with brocolie. I have used all the varieties out there but find I prefer the madras.

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7. Posted by rajwantkalsi on Tue, May 13, 2008

Yes indeed your suggestions are to the point and are widely used. You suggested to put garlic later on and not in the early start of cooking. This differs from the indian way of cooking. We the indians do not eat garlic crue or boiled but only roasted.

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8. Posted by Jus'concerned on Tue, May 13, 2008

"Curry", a generic word used by the British when they colonized India is misunderstood. Yes, Turmeric has magical healing properties and it is a known secret in India for thousands of years. One cannot overdo turmeric. A dab here, a pinch there once every 3 days will do wonders to your body. Actually, using it in excess can do you more harm than good. People reading these articles should be aware of it. Someone asked why it should be sauteed with onion first. It is for taking the pungency and at the same time make it release the goodness at higher temperatures.

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9. Posted by makulit_spam on Tue, May 13, 2008

ABOUT THE LINK RETUMERIC AND PREGNANT WOMEN AND THOSE WITH GALLBLADDER PROBLEMS (http://autoimmunedisease.suite101.com/article.cfm/turmeric ) it cautions about taking turmeric supplements like tumeric tablets.

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10. Posted by Gros_Ray on Tue, May 13, 2008

rule 1: Always have all ingredients ready before cooking. rule 2: curry spices should be cooked in oil. My favorite basic curry: cayenne, coriander powder, cumin, turmeric 1 teaspoon of each at first. Hotter? more cayenne, milder, less cayenne. In oil, over medium heat (you want to cook the spices, not burn them): salt (I use a small pinch), the 4 curry spices, one clove of garlic (minced). Let cook for two minutes or so, stirring gently with a spatula (don't use a spatula that you want to keep as a heirloom: it will turn yellowish green with time). In that same oil, cook your veggies (harder vegetables should be as thin as possible e.g., carrots, turnip). Cover and cook (5 to 10 minutes, depending on how you like your veggies. Add black pepper at the end. A few coriander leaves (a.k.a. cilantro). That's it. (at this stage, this is a dry curry) For a sauce-type, make some room in the middle, add a bit of oil and cook some tomato paste (small can) for 2 minutes. Add water (or tomato juice if you like it very tomato-ey), about a cup. Cook until the sauce is at your preferred thickness (5 minutes to 15, depending).

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11. Posted by Neet T on Tue, May 13, 2008

The MDH masalla's are the best for. My food is not complete without MDH and I do use seperate Turmeric powder along with MDH. Turmeric is a natural healer, saves u from various infections.

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12. Posted by Zed on Tue, May 13, 2008

I grew up with spinach and dahl. It was a mainstay in my home and is so quick and easy to make. Simple no brainer and always turns out great. When I make it for guests they rave over it and always ask for the recipe. TWO BIG THUMBS UP!

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13. Posted by shalan5 on Tue, May 13, 2008

I open up this article by its title, "curry's health secret, ...full of benefits... ", After reading whole article found only a few words about health issue and end up with "all of the evidence to date, while encouraging, is still far from conclusive". Disappointed! However I love curry dishes.

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14. Posted by ayyas s on Tue, May 13, 2008

I am from south India, living in Calgary. I can hear you Mairlyn...how curry and spices are misinterpreted here in North America. I tell my coworkers that spices doesnt mean hot.. its a combination of herbs/seeds... Restaurants with commercial aim and who doesnt deliver authentic taste just use chilly powder as spice in all their dishes... I am sorry about you guys... Different flavours are made with specific combination of spices, which is not fully out to this part of the world...

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15. Posted by braumaster on Tue, May 13, 2008

The posting by ayyas reminds me, again, about the confusion of spice. Chili pepper, in british vocabulary, which includes the previous colonies, refers to chili peppers. But in N America, Chili pepper refers to spice mix used to make Mexican Chili-con-carne. In N American English, it's safer to name it "Ground Chili peppers", to avoid the confusion. But even many chefs who write cook books seem to perpetuate this confusion.

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16. Posted by toomuchcaffeine on Tue, May 13, 2008

Kathy Raw tumeric is kind of an overpowering, and doesn't taste good at all (we used to have to gargle with a mixture of hot water, salt, and raw tumeric whenever we had sore throats - grossness). When you cook it first, it kind of mellows out the flavour, and blends in better with the other spices in your masala.

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17. Posted by Simran Khokhar on Tue, May 13, 2008

Thank you for pointing out the difference in the curries! It is about time someone pointed it out! I'm about to e-mail this to all my east indian and non-indian friends!

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18. Posted by Maye on Tue, May 13, 2008

who has ever tried Turmeric milk? If you are having dry cough, 1 tea spoonfull of turmeric boiled with 1 glass of milk for 5 mins and when you put down the heat, just add 1 spoonfull of honey to the hot mixture.To be taken hot before going to bed.It works well. I once tried turmeric ice cream, a real wonder. But I do not know the recipe.

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19. Posted by JOHN LARRY C on Tue, May 13, 2008

so glad to see your recipe.Merci,merci!

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20. Posted by Davy Underdahl on Tue, May 13, 2008

Why would anyone in her right mind voluntarily choose to put canola in anything she would think of eating or serving. There should be a law against it. Organic Canola is a thing of the past. Last report indicates that the GMO's variety is genetically stronger than the natural plant. Because birds & bee and animals and wind do what they have always done for thousands of years the natural canola is no longer available. Monsanto tried to sue a farmer in SAskatchewan for using thier seed when in fact he never planted their seed and was against using their product. You will find that even the most dedicated farmer will be unable to prevent the spread of the GMO Canola. Next lets talk about the process. There is no way to determine the difference without microscopic investigation. Do you think for one second the oil producer will take the time to guarantee that less than 1% of the seed he is processing is in fact natural and not GMO? Canola has been linked to a multitde of illnesses. Monsanto, who originally discovered and patented Canola can no longer protect it because the patent has run out and is not renewable. Monsanto also owns the patent to MSG, and we all know what that will will do for you.

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21. Posted by IprotestAll on Tue, May 13, 2008

Not all recipes requires frying, roasting or toasting of Turmeric. Infact if fried, it will stick to the bottom of the pan or burn. Normally, it is added to the dish when it has some water or moisture in it. In Indian cooking garlic is seldom roasted. Most of the time it is crushed and added to vegetarian cooking and sliced and added in meats and fish.

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22. Posted by Madhuri S on Tue, May 13, 2008

if you are wondering why you have to cook tumeric in fat before adding to food , well its like having raw garlic:( besides it gives flavour and colour after adding to heated butter or oil

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23. Posted by myfanwy_the_elf on Tue, May 13, 2008

mmm sound good to me

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24. Posted by bizness87 on Tue, May 13, 2008

Dont forget that their are also many Thai curries that are quite good and i imagine that the same medicinal ingredient is found in them as well

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25. Posted by AB on Tue, May 13, 2008

You are right Marilyn about varieties of curries. Moreoever no Indian food can be thought without turmeric powder. We bake some turmeric powder till it is light red and store it. When someone catches cough, we mix a pinch of baked turmeric powder with few drops of honey and yes tht's cough medicine.

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26. Posted by Janardan D on Tue, May 13, 2008

Curry is a leaf, almost no "american" (we should say British)"curry" use curry leaf. Curry leaf, known as meetha neem or kadhi patta is a powerfully fragrant leaf from the plant called murraya koenigii. What we know here as "curry" is a fit-all term for a bunch of spices mix together and mainly comercialized by british conquerant. Most of this knowledge is taken from the wonderful cook book "The Art Of Vegetarian Cooking" by Yamuna Devi edited by Dutton Take a look at this "ancestral" cook book adapting ancestral tradition for "western" kitchen. A most.

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27. Posted by theshanus666 on Tue, May 13, 2008

I once went on a date and the girl didn't like curry. I knew then and there it wasn't meant to be. I'm not sure if i even said goodbye, for what hope would there have been?

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28. Posted by Peter C on Tue, May 13, 2008

Yes, Janardan D, there is a curry plant, and I have cooked with it. The leaves must be used fresh, I'm told. Here is more info on it: http://www.recipezaar.com/library/getentry.zsp?id=508

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29. Posted by Kai on Wed, May 21, 2008

Right-o, not wrong-o to Janardan and Peter. I have a curry plant in my yard and it imparts a wondrous flavor to many dahls and poultry dishes in our home.

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30. Posted by Wyvern Kinrowan on Thu, Jul 10, 2008

Absolutly love curries hot mild or suicide great article even great comments . I have made my own Curry powder for years from an Indian cook book given to me by my family... My understanding is that galic ginger and onions sauttee'd together form a good base for most Indian savoury Dishes but maybe that is a regional thing????

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