In the stillness of Curry

Curry is my comfort food but it always seemed so complicated. As a child, I would watch my mother prepare different creations, like a sorceress putting together a magic potion- a little bit of this special powder, grind up these fragrant spices, chop some of this and stir some of that.

As I would inhale the layers of fragrant aromatics melding together to bring to my plate the symphony of flavors that is curry.... finally, exhale.
Taste, behold, savor.

I have never found another food that awakens so many hidden receptors in my mouth. A well made curry covers a spectrum of individual flavors. It has a variety of spice layers, not just the impact of chilli peppers. It covers a little bit of bitter, sweet, sour, salty and the all important yummy. I think the Japanese call this umami.

There is no better stupor to me, than a curry stupor.... even a good foot rub stupor is a far second.... So, I am quite impressed at my curry making ability because I guess I am a sorceress of sorts now as well. Ok, maybe that is a bit of a stretch, but to tell you the truth, I looked at curry making as a big mystery and left it to the mastery of my mother who makes Martha Stewart look like a dull, lazy slob with BO.

For most part, as a teenager, I was content to be the ditsy kitchen assistant who chopped as she was told while making a grand old mess, quite clueless as to what was going where, afterall, I could get curry anywhere.... little did I know then that years later, as I lay distraught in the eye of a bad curry craving in the middle of the curry void of the universe (Stevens Point, Wisconsin), that I would actually have to venture out to make curry on my own. *gasp*

My first few attempts took months of careful thought, and random squirreling of spices found... I could have asked my mother, but her instructions sounded like a foreign language to me... actually because it was. She had coloqual names for spices and the grocery store clerk looked at me like he would like to smoke some of whatever it was I was asking for. So I improvised... My first curry tasted ok... but it could have been because I was so yummy curry deficient, that any semblance satisfied. It also took me over 3 hours to make.... which is shameful.

I must admit, I have in my arsenal some curry dishes that even impresses my mother... she questions me on the name of it and I sneeze, mumble and pretend to hear my phone ringing in another part of the house, (my mother is a bit of a purist, except when she is being inventive, then it is ok).

When people started to request that I make curry in exchange for actual money, I began to wonder if perhaps I should explore the world of curry with the eyes of the marketer that I am by trade. In the stillness of a curry stupor, the concept for Curry in a Hurry was born.

my question is, are you ready to curry?
'Cuz I can't wait to curry-fy you.

Ready to Curry

There are concepts and misconceptions of Curry that baffle me.

In the first instance, just the sheer variety of Curry is infinite - it's application in fusion or by accident to culinary creations is, even after all these centuries, virtually untapped.

To address the misconceptions of curry, let's begin by making it simple.

Curry (according to my research) was first officially introduced between 1590 -1600.

It is a combination of spices, which can include coriander, cumin, fennel, fenugreek, clove, cinnamon, chili powder, turmeric, black/white peppers... these spices are toasted, ground and mixed in different ratios to create different curry powders.

--- So for those of you who claim to be allergic to Curry, could you please be more specific?

Let's be clear, Curry originated in INDIA, the introduction of Curry to other cuisines, be it African, Japanese, Mongolian, or Chinese, is thanks to the spice trade headed by the East India Company. The British, Portuguese, Spanish and Dutch were all players in this trade, but none more prolific than the Brits. In fact, they loved curry so much, that many of the most popular "Indian Dishes" celebrated today, are in fact British creations. Enter CHICKEN TIKKA MARSALA.

It is easy to find, hold and not deviate from the one or two curries that made your taste buds sing, but trying the variety of flavors that cover the range that is curry is not only an adventure, it is good for you. You see, a well made curry is filled with good-for-you spices, herbs and other fresh ingredients. With this said, exploring a variety will not only offer a balanced diet, but also help keep you healthy.

For example:

• Cinnamon is known to lower your blood sugar levels.
• Tumeric has numerous health benefits including liver cleansing properties
• Fenugreek helps lower cholestrol levels.

The lack of sugar, artificial preservatives and MSG in Indian food is reason enough to include Curry into your diet a few times a week.

Curry doesn't need to be spicy. At Curry in a Hurry, we make all kinds of Curries that are not spicy... but please note that giving spicy indicators with Indian food is difficult. There are so many layers of flavors that factor in, which is why a traditional curry meal comes with accompaniments like chutney, relish, salad and lentil chips that help you adjust and control the spice levels. We can however guide you on what is generally mild, and what is obviously spicy.

Other things to keep in mind is that some Curries are also made with other ingredients, like onion, garlic, ginger, tomatoes, coconut, tamarind and aromatics; like cinnamon, cardamon, clove, mace, star anise and mustard seed, in different combinations and applications. With these ingredients, the magic melds. As you savor each bite know that you are nourishing your body and exciting the taste receptors in your brain. Yes exciting... when was the last time you thought what you were eating was exciting?

Well made food is a gift in my opinion. I take pride in only using the best, freshest, and most wholesome ingredients. With so many options for food out there, it saddens me to see how much junk we put into our bodies and into the mouths of the people we love the most. It is my hope that my original Curry recipes made with home-made love will bring families together around the dinner table at home, give you something to talk about and instill an appreciation for the adventure of flavors that you can celebrate together.

Now that you are ready to Curry. Let's get CurryCurious together.