To Clairify - Curry

This posting is for Momma Dolce.

Curry is a misunderstood food. The original word, kari means sauce and refers to a sauce that was poured over rice, lentils or any other food to give it a flavour. However, it was only a relish rather than the bulk of the dish. Also it was not hot and spicy. Chilis are now an integral part of the dish but did not appear in India until the 1500s when they were introduced by the Yanks.

During the era of the East India Company, the Europeans devised a forumla for the spice mixtures, and in 1889 at the Universal Paris Exhibition the composition of curry powder was fixed at

• 34g tamarind


• 44g onion


• 20g coriander


• 5g chili pepper


• 3g tumeric


• 2g cumin


• 3g fenugreek


• 2g pepper


• 2g mustard

However in India and in any home that makes curry the ingredients vary wildly (I omit the cumin as I don't like it much). Many people in India vary according to their regional customs, caste and spices available - just like the Italians do with their pastas and sauces. That is what makes curry great, it comes in so many different variations depending on the chef. I especially like the coconut versions.

I think a trip to the Amin household is in order!

Evaporating seawater produces...
This sea salt comes from Noirmoutier Island near Brittany, France and is sold at Borough Market. It comes in some lovely flavour combinations e.g. sea salt and sea weed, sea salt and hot spices (cumin, curry & chili's), sea salt, ginger and coriander and more. As Momma Dolce always says, 'it is the presentation that counts', and the vendors know this well as salt is not the sexiest product to sell. With very well designed labels, modern and fresh signage, beautiful large wooden bowls and scoopers and a lovely french-y checkered tablecloth, the stall at the market looks inviting. The two gentlemen who run the stall have created such a simple, yet pleasing way to view and display salt. It made me want to put my hands into the bowls and feel the texture and salt on my skin -which is most likely frowned upon.

Apparently sea salt tastes different than normal iodized salt as its makeup is different. It is generally more expensive than normal salt and usually found in gourmet restaurants and also in those lovely hand baked crisps. I think the sound and texture of sea salt and fresh ground pepper coming out of a grinder onto your meal adds to the experience and theatre of cooking!

I might buy some seasoned sea salt tomorrow and ask the gentlemen who sell it what best to use it with. I am thinking a steak or a nice fish filet drizzled with salt and olive oil and broiled in the oven. Tomorrow is market day.