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In India and the Middle East every family has their own, closely guarded, recipe for the spices that when prepared and mixed together are known in the West as Curry.. I know that a particular Yemenite family has different curries for use in soup and for other particular dishes. The soup curry is known as hawaij. This means there is not just one curry per family, but a family of curries for each family.
Perhaps some cooks do feature their own family's recipe in their published cookbooks. I have found a few curry recipes online.
Here is the best article I have found on the different spices used as ingredients in a number of well known currie powders:
www.lionsgrip.com/curingredients.html
According to Wikepedia;
1. Curry powder is a spice mix of widely varying composition based on South Asian cuisine. Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific South Asian food, though a similar mixture of spices used in north South Asia is called garam masala.
2. Curry powder is actually closer to the Tamil sambar powder,[citation needed] and the word "curry" is derived from the Tamil word kari meaning "sauce, relish for rice", or from the Kannada word karil or from the Telugu word kuura.
Use of curry was prevalent in South Asia much before the advent of Europeans in India. In fact, almost 4000 years prior to the advent of Europeans, curry with key ingredients of ginger, garlic, and turmeric was used in the Indus Valley Civilization.
I add:
1. However, traders from Arabia and from Portuguese Goa introduced very hot Brazilian chile peppers, and that added new dimensions to the curry ingredients and taste pallet. .
2. Also, their mixing of other Asian spices enabled the development of 'curi'.
Ingredients
Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and chili peppers in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper may also be included. Quality curry powder will contain curry leaf.[4][citation needed]
I add: I have no idea what curry leaf is!!
Frying up some salmon cakes in coconut oil. So easy - whisk a couple of eggs in a bowl, mix with some minced onion, a dollop of 365 Organic German mustard, a few shakes of garlic powder and tumeric, salt & pepper and a big can of (drained) wild pink salmon.
Decorated metal plate with small containers carrying vermillion, rice, tumeric powder, sandalwood, jaggery. These are some of the "holy" ingredients in an Indian festival used during veneration, marriages and any holy festival in India.
Aguahoja II, 2019. Woodpulp cellulose, chitosan, apple pectin, vegetable glycerin, beetroot, tumeric, squid ink melanin, butterfly pea flowers, Polymers, aluminum, steel. SFMOMA
Rendang Tok, Daging, Perak, spices, cardamom, buah pelaga, cloves, bunga cangkir, daun limau kurut, kaffir lime leaves, daun kunyit, tumeric leaf, kerisik, toasted coconut, gula melaka, coconut sugar, lemongrass, serai, bawang merah, shallots, bawang putih, garlic, galangal, lengkwas, halia, ginger, kunyit hidup, tumeric root, coconut milk, santan, beef, malay, hari raya, chili powder, ground spices, coriander, ketumbar, fennel, jintan manis, black pepper, lada hitam, cumin, jintan putih
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Steamed fish with Hot spices:
4 tilapia fillets (It's lent people.. they're on sale at your local groceries)
Salt to taste A pinch of sugar 1 lemon Method Wash the fish and smear with salt, sugar and lemon juice, let it sit for 15 min.
Hot spices: chilli, shallots (lots of them), garlic, ginger, lemon grass, tumeric, veg.oil, put them it the blender, blend away.
15 min up, spices ready, put 1/2 of the spices on alluminum foil, basil leaves, then set the tillapia fillets on top, then put the remaining of spices over the tilapia fillets, cover it with another alluminum foil, fold the edges, punch tiny holes (6 holes will do... this will blend the steam and spices nicely) steam it for 45 min (I steamed it with pressure cooker for 15 min). Yum! It's ready! Serve it with steam rice, Cucumber is a must! Enjoy :) Hot Sake will send you to a blissful dinner experience ;)
I used Madhur Jaffrey's recipe to make the currypaste:
7 dried red chilli's (preferably long ones)
1/2 t white pepercorns
1/2 t whole cummin seeds
1 t whole corriander seeds
2 1/2 cm cinnamon
140g shallots
1 T fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 t of curry powder
1/2 t shrimp paste- or 3 tinned anchovies.
1/2 t ground tumeric
Soak chillies in hot water for 1-2hrs
Dry roast the peppercorn, cumin, corriander and cinnamon in a small pan over a medium heat until fragrant.
Let them cool, grind in old coffee grinder. Then combine all ingredients in pester and mortar (or blender) to turn into a paste.
Fry a couple of tablespoons of the massaman currypaste in a pan, add beef. Fry for another couple of minutes. Add 400ml coconutmilk, 2 T fishsauce and 2 t palmsuger, 2 T tamarinde paste. Simmer until beef is done. (a few hours)
Add cubes of boiled potato, roasted cashews and fried shallots.
I didn't like it that much. It was too much like a non-specific Indian curry. And it was quite spicy, I think I prefer massaman to be more mellow? I'm not sure. Anyway, we didn't like it that much. I'll give it another try with massaman currypaste from a Mae Ploy.
Klik hier om meer te lezen over: Thaise Massaman curry.
Of voor een overzichtje van: de 5 soorten Thaise curry op een rijtje.
top view of turmeric powder - Overhead shot of turmeric powder in bowl in a close-up image.. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24744868-top-vi...
I have been really craving tumeric and putting it in everything these past couple weeks. My favorite warming drink these days is:
In the blender, I put in...
- 2 cups of strongly brewed tulsi-stevia leaf tea
- 1 chunk (about an inch) of tumeric
- 1 piece (about the same size) of ginger
- 1 dash of cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp vanilla bean powder
- 1 tsp maca powder
Blend that all up and strain through nutmilk bag and put back in blender... then, to get the frothy "latte" thing going on, blend with:
- 1 tbsp coconut oil (or I sometimes use some homemade coconut-almond milk, if I have it made already)
- You could add a bit of additional sweetener, but I like just the subtle, low-glycemic sweetness of the green stevia leaf in this drink.
Spicy, yet soothing...
When living in New Zealand on a little farm, I used turmeric and black boy peaches to dye a blank skein of sock yarn, creating a gradient pattern of yellow to white to purplish.
In Vietnam I finally decided to use this yarn for a very special project: my first-ever triangular lace shawl, that would become a present for my mother's birthday in October. I spent lots of hours knitting the time away on public transportation, getting curious looks from Vietnamese women (who no doubt can knit way better than I can, they were probably more interested in my skin color than my knit work :P ).
Last month, back in the Netherlands, I blocked the scarf (which really opened up the pattern by the way, I will never underestimate the power of blocking again!), just in time for mom's b-day. Can I tell you she loved her present?
The pattern is the 'Ashton Shawlette' by Dee O'Keefe on Revelry (www.ravelry.com/patterns/library/ashton-shawlette). It's free, and definitely doable as a first lace shawl :)
another perfectly acceptable use for purple...
and cucumbers that have been sadly neglected since Wednesday's veggie pick up
Adapted Recipe for Refrigerator Pickles
3 1/2 cups thin sliced cucumber
1 small sweet onions sliced/separated into rings
1/2 Tablespoon salt
1/2 cups sugar
1/2 cup vinegar
1/2 cup water
Heat water and vinegar with salt and sugar until dissolved. Pour over veggies. Refrigerate 48 hours. Store in refrigerator for a week.
I like to add a tiny bit of tumeric for color and then whatever seasonings I'm in the mood for -- celery seed, mustard seed, dill, poppy seed....
Making sweet pickles from one of the gigantic Japanese cucumbers grown on my porch. I sliced the intimidating vegetable into 1/8th inch chips on my mandolin and packed them along with a roughly sliced onion into a quart sized container. Everything else shown gets cooked into a brine, and then poured over the top. I had enough to fill a second container half way. Should be ready tonight!
For those scoring at home - the blade on that chef knife is 7 5/8" long. The cucumber itself weighed in at 28oz.
Saffron rice with fragrants of cardamon and cloves served with Tumeric Paneer.
Recipe available here:
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Iyoba models her French Castle Burkini. Though I would never wear such a modest bathing suit in real life, if I did a lot of boating or canoeing and needed a ship to shore outfit, I might consider it. Second Life has a lot more water to land transitions than real life. Modest swimwear comes in handy. In the far background is a tumeric bush and Yocheved (blue ardor female Zwicky). At Iyoba's feet is Adiv, (grey-brown female Petable Turtle).
The combined benefits of NEEM and TURMERIC is that Turmeric is one of nature’s most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.Take Turmeric regularly and you will be going along way to avoiding many of the degenerative diseases further down the line, whilst enjoying improved health in the present.
For dinner, Rika made hard-boiled eggs to go with laksa. Authentically speaking, hard-boiled egg is not an ingredient in serving laksa. Noticeably though, when cockles were omitted in a bowl of laksa because of customer’s request, hawkers would replace them with a hard-boiled egg. Personally, I observed that I was charged S$0.50 more if a hard-boiled egg was added without my request. That was when I last had my bowl of laksa in Clementi. Hard-boiled eggs are often served with other local fares like “mee Siam” and “lontong”
Between, it was the recent disappointment of the lower standards and inconsistent in taste of the laksa gravy in three food stalls in my neighbourhood that prompted me to cook my own laksa.
Click this to read on the competitions on selling laksa: The Katong Laksa Wars
When living in New Zealand on a little farm, I used turmeric and black boy peaches to dye a blank skein of sock yarn, creating a gradient pattern of yellow to white to purplish.
In Vietnam I finally decided to use this yarn for a very special project: my first-ever triangular lace shawl, that would become a present for my mother's birthday in October. I spent lots of hours knitting the time away on public transportation, getting curious looks from Vietnamese women (who no doubt can knit way better than I can, they were probably more interested in my skin color than my knit work :P ).
Last month, back in the Netherlands, I blocked the scarf (which really opened up the pattern by the way, I will never underestimate the power of blocking again!), just in time for mom's b-day. Can I tell you she loved her present?
The pattern is the 'Ashton Shawlette' by Dee O'Keefe on Revelry (www.ravelry.com/patterns/library/ashton-shawlette). It's free, and definitely doable as a first lace shawl :)
Not a bad fare, at just MYR64 (USD21) for a sumptuous dinner for three persons inclusive of fruit juice.
Featured in this picture is the Thailand-style "tom yam" sweet-sour soup, kai-lan (Chinese broccoli) in salted fish, plain egg omelet, deep fried beef in tumeric (not in this pic as it arrived at the table later), plain steamed rice and a sweet sour deep fried garoupa fish dish.
I've been making chutney, pickles & cooking some spicy foods this Summer. These are a few of the favorites right now.
Nantucket Bay Scallops and Maine Uni
Fresh tumeric and uni liquor.
McCrady's
Charleston, South Carolina
(November 20, 2011)
A simple way to cook lunch for the kids today...I went easy on the spices because Harriet does not like it too spicy hot. In the rice, there were chicken breast chunks, onions, peas, corn and diced french beans.
The books in the background are some of my favorite cook books and food photography books. I buy cook books not just for the recipes but for the lovely photos as well.
Clean and separate endive leaves.
Mix together 1 cup cooked orzo with 1/2 cup cooked diced artichoke hearts, add 1 diced tomato, a handful of minced cilantro, 1 clove minced garlic, 1 diced jalapeno, and 1 minced scallion. Add spices: 1/2 tsp tumeric, a dash of ginger, cinnamon, and 1 tsp cumin with salt and pepper to taste. Add 1/2 cup veggie sour kreme and adjust the seasoning to taste. Fill your boats and serve.
Chef Shannon Ginn created this cake out of completely from-scratch fondant colored with natural elements, like beet powder and tumeric.
Simply-the best bowl of
"Mì Quảng" in Chicago.
In Vietnam- it's quite common to find street sellers of this amazing dish.
en.wikipedia.org/wiki/Mì_Quảng
For me- this is a complete meal in a Bowl.
Protein,w/ a piece of Pork. A Shrimp or Two. A piece of Squid. A Fish Ball. Even a Scallop. Rice Noodles-hit w/Tumeric. A Little Broth- golden and saffron colored-
maybe a hint of coconut milk flavor- yet savory and rich.
Green Mint. Green Cilantro. Green Scallions.Red Cabbage.Sprinkle of Crispy Onions.Sprinkle of Chopped Peanuts.
OMG- So Good.....and- did I mention
it's only US $5.95-
for this "Big Bowl of YUMMMM"!???!
Ya can't beat it.
Mì Quảng ( = ) "A-Big-Bowl-Of-YUMMM"