LCBO Food & Drink Holiday 2019

THE COMFORTS OF CURRY

Tamarind FishCurry

Spices

Traditionally, individual whole spices are carefully combined, often toast- ed in a dry skillet, and then freshly ground for curry dishes. To save time and the stress of combining the spices yourself, there is an array of prepared curry pastes, curry powders or masala blends (a moist blend of spices and aromatics, such as Arvinda’s, made in Ontario) for all the different styles of curry. Do some experimenting with different brands to find your favour- ite, and once you’re confident in your curry making, buy individual spices and start combining them yourself.

Recipe on page 212

Curry how-to Use the ingredient suggestions on page 84 for inspiration, and follow this basic technique to create your own quick one-pan saucy curry dish.

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01 Heat fat (ghee, oil) in a large, deep skillet until shimmering. 02 Cook the aromatics in fat while stirring. Add onion first and soften or brown before adding remaining aromatics. 03 Add spices and cook, stirring, to let flavours bloom. Dry spices need more fat, pastes need less. 04 Add hard vegetables that need longer cooking. 05 Add tough cuts of meat or bone-in pieces of poultry which require longer cooking.

06 Add liquid and simmer, covering if you have hard vegetables or tougher protein that needs longer cooking. 07 Add tender protein that needs a shorter cooking time and tender vegetables and fruit, then simmer. 08 Add seasonings such as salt, citrus or other sauces, and vegetables that need little or no cooking, such as tomatoes. 09 Finish with a garnish, such as a sprinkling of herbs, garam masala or chutneys and raitas.

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HOLIDAY 2019 FOOD & DRINK