Curry Life
An Intro to India 🇮🇳 & Curry 🍛
Greetings 🍻 🍛
Talking about all things Curry in this Substack… specifically Indian 🇮🇳 Curry 🍛.
This is an important clarifier since many food cultures have curry; for example Japan 🇯🇵, the fragrant curry pastes of Thailand 🇹🇭, Caribbean Curries, and even Germany 🇩🇪 has the “Currywurst” which can be absolutely tasty with a good beer 🍺.
One of the reasons 🐙 loves cooking so much is because there is endless variety and flavors to experience. Continually learning about food cultures that span the globe 🌍 continues to have an extreme influence on my cooking and enjoyment.
And that’s what makes this first Curry Post so special… I have a huge love for Indian Curries. Was blessed to spend part of childhood in abroad in a melting pot of food cultures. As a youngster, being exposed to a wide array of flavors, herbs, and spices laid the foundation for being a curious eater… and later, curious cook!
In the West, a significant portion of the population lives off frozen meals, boxed Hamburger Helper, and Pizza Hut deliveries. If you think this doesn’t have a cumulative effect on health and society, look at the majority of “picky” eaters raised in the last generation
Curry
Derived from the Tamil word “Kari”, originally used referring to “sauce” or relish using leaves from the curry plant. Later the term was applied to certain spices and blends during the Spice Trade routes, and most recently Curry has come to be associated with “Gravy”.
Saucy, spicy, unctuous, delicious… curry! 🍛
*Note: It is impossible to cover every subtlety, variation, spice blend, technique etc in one post. There will surely be some glossing over and generalities. This is our first step, of many. So let’s dig in.
-Types (BIR, Hotel, Staff)
BIR “British Indian Restaurant”-
This style of curry is made to order using a base gravy. This has become the predominate style in the UK since the 1970’s (approximately). The flavor of BIR curries is characterized by high heat cooking and caramelization.
The process is as follows:
A base gravy is made that is added to every curry on the restaurants menu. The gravy is made from onion, carrot, tomato, spices, water etc. Simmered and then blended leaving a thin consistency.
When an order comes in, certain spices and aromatics are pan fried in fat over very high heat. Then a protein is added. (Proteins are precooked slowly in flavored stocks to retain flavor and tenderness). The base curry is then added and allowed to boil rapidly until it reduces. This process is repeated 2-3 times, each time adding more flavor and depth to the curry.
This was a very efficient method for turning out food quickly. The process is very streamlined but also allows for a lot of variety. Most of the meats in BIR curry houses are boneless and the process to get a BIR from pan to plate (or Karahi, as the serving vessels are called) takes 15 mins.
Dishes like: Chicken Tikka Masala, Beef Madras, Lamb Ceylon and Chicken Jalfrezi, Phaal & Vindaloo are just a few of many popular BIR curries.
Hotel:
This style is thought to be the prequel of BIR cooking. Before the BIR cult began, Indian Restaurants would have between 4-13 different bases. These bases were then only used for specific curries. The gravies were characterized by long cooking and caramelization. This made base gravies that carried more flavor and thickness than the thinner BIR bases that came after.
You can make the same BIR curries in the Hotel Style, which 🐙 thinks is deeply satisfying!
Staff:
Staff curries are regarded as such because these are made in the traditional way. Meat, on the bone, was added to spices and aromatics that have been bloomed in fat. Then slowly cooked down without using base gravy. The gravy made in Staff Curries is the result of a lower heat and stewing time as the bone-on meat cooks with tomato puree or stock, and liquid is released. The longer cook time produces subtle, complex flavors that can’t be replicated by the restaurant styles above.
There is no “best style”. Each has their own unique and delicious merits.
Wet vs Dry-
You may see on Indian Restaurant menu’s a curry that can be ordered “wet” or “dry”. This is pretty self explanatory. The dry version will have a think clingy sauce that is almost like a glaze. The wet version would be much soupier. There will be flavor differences so choose accordingly.
Regionality
Within the regions of India there are vast and diverse food cultures, emerging from centuries of cooking traditions. A brief introduction will help for context.
Northern: Characterized by use of dairy like ghee/yoghurt, and tandoor ovens. Tandoori Chicken, Naan, Samosas are all mainstays of Northern India that have spread globally. Influenced greatly by Mughal culture, this is also the origin of Korma, a creamy curry using coconut milk. Dal (lentils) are prominent in vegetarian culture flavored with Garam Masala and/or sour mango powder (called Amchur)
Eastern: Using predominantly rice and fish, this region is best known for sweet preparations. Bengali cuisine resides here and is also the origin of Panch Phoran; a spice blend of cumin seeds, nigella seeds, mustard seeds, fennel seeds, and fenugreek seeds.
Western: A fascinating region influenced by Portugal and China alike, during different periods of history. Goa, in particular, is home of the famous Vindaloo curry. The name came from the Portuguese “Vinho de Alho” an is characterized by high spice and acidity. An 🐙 favorite. Chutneys and relishes all have an important part in the food of this region.
Southern: Southern Indian food has not spread with the popularity of other regions. The only South Indian food that is found with regularity are pappadams. A crispy rice cracker usually served with chutneys before main courses are brought.
Spice of Life
It’s impossible to experience good Indian food and not be blown away by the precision with which spices are used. The state of Madhya Pradesh in central India is a prolific grower of spices.
Here’s a short list of some important herbs and spices.
*Note this will be covered more in depth in a later ‘Stack
Cardamom
Ginger-Garlic
Curry Leaf: Herb found on the Curry Plant. It’s very popular in Indian cooking and worth seeking out. Only get fresh; dried versions taste like nothing.
Kasoor Methi: These are dried fenugreek leaves, used widely in Indian cooking. When using rub between your palms or fingertips to “wake up” the aromatics. Not to be confused with Fresh Methi (Fenugreek leaves), which have a very different flavor profile.
Coriander
Cumin
Cinnamon: Typically cassia bark is used; it has a milder flavor.
Kashmiri Chili: A hallmark mild chili powder that imparts a bright red color. You’ll see this used for color in conjunction with other chili powders for more heat.
Mustard Seeds
Fennel Seeds
Spice Blends
Garam Masala: “garam”-hot “masala”-mixture of spices. Garam Masala is a blend of warming spices, integral to Indian cuisine. Each house, restaurant or grandma may have their own custom blend. What is important to note is that Garam Masala is not “heat spicy”. It adds incredible depth and mild warming from the clove, peppercorn, cumin, coriander, cinnamon etc.
Madras Curry: blend of spices that is generally more aggressive than a standard curry powder, from the inclusion of cayenne.
Tandoori Masala
Curry Powder (Mild/Hot): Huge variations available, but the basics: consist of turmeric, cumin, ginger, garlic, black pepper and cinnamon.
Store-Bought Spice Mix’s:
While most people are told that store-bought spice mixes are inferior there are exceptions. If you hav e a good middle eastern market nearby that does a lot of volume, you can find some good fresh spice mixes. Won’t be quite the same as making your own but a time saver. Especially if you need to buy 8 spices for a new blend; sometimes just get the ready-made from a good brand.
Types of Meat:
Lamb, Beef, Chicken, Goat, Vegetable and even Pork are used in a wide variety of curries. So what meats go with what curries?
Useful rule of thumb, aside from using classic references, is to pair the sauce with the protein. Probably wouldn’t a Vindaloo sauce on a white fish. Goat vindaloo, however, works very well. Butter chicken is a classic that you wouldn’t want to put on mutton (as a general rule).
Indian Food at Home:
Don’t let this seem daunting. Just one trip to the Middle Eastern market is all you need to fully stock your spice cabinet. Do it once, and you’ll be set for months of cooking, spices at the ready. Further, a spice grinder or mortar and pestle, are good purchases to make.
Our First Curry:
Ok, enough talk… let’s get cooking.
Today here’s a wonderful Staff Curry to get you on that Curry Life journey.
The first of many… let’s go!
