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.