LCBO Food & Drink Holiday 2019

THE COMFORTS OF CURRY

Start by heating your fat of choice: ghee (Indian clarified butter), a neutral heat-tolerant oil such as canola or coconut oil, then use these typical ingredients and the basic how-to method on page 82 to mix-and-match your own curry dish. These are just some suggestions, but you can add almost anything to a curry to customize it as you wish. It’s like a choose-your-own-adventure game and you win dinner at the end! Curry 101 Aromatics Spices Protein Vegetables and Fruit Liquids serve with Onion Indian yellow curry paste, powder or masala blend (mild, hot or Madras) Cauliflower or broccoli Potatoes or sweet potatoes Chicken or pork Crushed tomato Rice Garlic Caribbean curry powder Carrots Green beans or peas Beef Coconut milk Rice noodles, fresh egg noodles Ginger Red tandoori or tikka curry paste Eggplant Dark leafy greens Fish or seafood Tamarind water or broth Naan Mango Cream Roti

BEFORE GARNISHING, ADDA LITTLE FLOURISHTO PERKUP OR BALANCE OUT FLAVOURS WITH SEASONINGS LIKE A SPLASH OF FISH SAUCE, SOY SAUCE ORHOT SAUCE, SALT, SUGAR, CITRUS OR GARAM MASALA. • sweet mango or lemon pickle, fruit chutney, hot chutney, fresh coconut chutney • dried fruit, nuts, garam masala GARNISH Garnishes not only look nice (especially with those brown foods in brown sauce) but the flavours contrast and complement the curries wonderfully, adding a whole new level of satisfaction. • fruit or cucumber raita • plain yogurt • torn leaves of cilantro, mint, Thai basil (or regular basil), sliced green onions (one or in combination) • whole spices such as coriander seeds, cumin seeds, mustard seeds fried in ghee or oil • raisins and cashews fried in oil

Hot chili peppers

Thai curry paste (green, red or yellow)

Sweet peppers

Lentils, chickpeas, tofu or paneer

PHOTO CREDITS: @ISTOCK.COM

84

HOLIDAY 2019 FOOD & DRINK