Do you want to win somebody over? Try curries. Just thinking of these delicious dishes and our mouths light up. Accompanied with mounds of fluffy rice, sweet and sour relishes or chutneys, and topped with yogurt raita – the effect of such a meal is, to us, bliss. It is also a perfect weekday dinner because many curry dishes can be made in advance.
Rich in flavor and in tradition (dating back to 1700 BC), curries come in countless variations as different cuisines have moved around the world – “No great culinary tradition dies, it just keeps evolving” (Madhur Jaffrey). Curry comes from the South Indian word kari, which means sauce and refers to the many varied hot and spicy, gravy-based dishes throughout the Asia-Pacific region. They vary in potency depending on the region and the cook. Curry powder (also known as masala powder) is the blend of spices that generally includes cumin, cardamom, cinnamon, turmeric, coriander, red chilies, mustard and fenugreek: in India, it is generally ground fresh daily.
Curry leaves, a highly aromatic herb, resemble a small, shiny lemon leaf, and are used much like we typically use bay leaves — for flavor and fragrance. Choose leaves that are bright green, with no yellowing or wilting. They can be refrigerated for up to two weeks or sealed airtight and frozen for up to 3 months. Curry paste is a blend of ghee (clarified butter), curry powder, vinegar and other seasonings; it is sometimes used instead of curry powder. All of these ingredients can often be found at Whole Foods and at specialty markets.
So, whether you have a lot of time or a little, access to many ethnic ingredients or very few, you can savor a curry meal – we’ve given you three to choose from:
Scallops in Green Curry Sauce
Sri Lankan Beef Curry
Chickpea Vegetable Curry
Madhur Jaffrey’s Curry Powder
Spinach and Dill Raita (Dahi Palag)
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