Curries

In most of Asia this refers to pretty much anything that comes in a sauce and I’m stretching it, so Chilli con Carne and a few other things are in here. The important thing is there are ways to cook these things and then the ingredients don’t really matter; you just remember the techniques and there you are – simple but divine dhal, super-slow Rendang or complex unctuous dhanzak.

Indian Curries

How to make an Indian-style curry

Pretty much a standard template; Panch followed by onions/garlic/ginger (chilli?) then the ingredients, then the liquid, then herbs and/or tarka. Not every curry has every element, but this pretty much covers it.

Indian curries often start with blending onions, garlic, ginger and spices to a paste. I don’t usually bother but it can work really well. Some also add ground spices to water and soak them for 20 minutes before adding them as a thin paste. This is good – it stops them burning – but don’t add too much water. There recipes are simplified as much as possible and don’t have these pastes. This is the basic formula for 4 people (change the spices around to see what you like).

  • 1 tsp Panch Phoran
  • 1 onion, finely chopped
  • 2 cloves garlic, finely sliced
  • 1 tblsp finely chopped ginger
  • 1 tsp turmeric
  • 1 tblsp ground coriander
  • 1 tblsp garam masala
  • Chopped fresh coriander

Thai Curries

How to make a Thai-style curry

Thai curries are different from Indian in many respects but the main one is that sauces are usually quite thin; they’re almost a broth to flavour the rice. Unlike Indian, I almost always use a paste (Krung) rather than chopped ingredients and I most often buy them pre-made. There’s also no need to add oil – heating the thick coconut cream at the top of the tin produces coconut oil and is great for frying the paste. The other main difference with Indian curries is a huge amount of herbs.

Dhal

Makes me happy when we have this: "Tonight we're dhaling, Darling"

You've got to love this stuff. It costs pennies; you can make more than you need and it will keep; and it is delicious!

Kaeng Khiu Wan Kai

Kaeng Khiu Wan Kai

65 million Buddhists can't be wrong

Do this with prawns, beef, vegetables, whatever you can find, you can't go wrong with this absolutely beautiful thing

Mattar Paneer

Mattar Paneer

If you like cheese, you like peas, you'll love Cheezy Peaz!

Paneer is now widely available in supermarkets and is a bit like halloumi in that it stays together when you cook it, so if you fry it in spices it will collect them like tofu would

Chilli con Carne

“We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . ."

This is a briliant recipe based on a recipe by Lourdes Nicholls who says something along the lines of “We don’t have this in Mexico, it’s an American thing. But if we did it would be like this . . .

Kaeng Masaman

Kaeng Masaman

It ain’t Banana Fritters!

I went for a Thai meal with vegetarians once. It was nice enough. Then the waiter asked about deserts: “Apple fritters please”; “Bananas in Coconut Milk for me”, “Ooh, me too. Bananas in Coconut Milk”. It got to me : “Lamb Masaman Curry, Please”.

Krung Kaeng Khiu Wan

Krung Kaeng Khiu Wan

What do you mean you don't speak Thai? You eat Green Curry don't you?

You can buy perfectly reasonable thai green curry paste and the shop-bought stuff includes kaffir lime leaves which makes life easier, But Thai food is all about freshness; bright, fresh flavours - herbs, chillis lemongrass. You should try it

Spud Curry

Taazi Khumben Alu Mattar Kar - or curried mushrooms, potatoes and peas to you and me.

This is slightly adapted from a recipe in Charmaine Solomon's Complete Asian Cookbook

Krung Kaeng Masaman

Krung Kaeng Masaman

Can curry paste be religious?

This is translated as “Muslim” curry paste. It may have been brought in by Persian traders. "Mussulman" is arguably another word for Muslim. It’s interesting – either way it feels like it comes from well to the West of Thailand.

Keema

Keema

I love Massive Attack's Karmacoma.

I think of it when I cook this: Keemakorma (“What? Jamaica and Roma”). No? Just me then

Rendang

Rendag-diggidy-dang-a-dang, baby: Cook beef in coconut milk until there isn't any liquid left

This is adapted from Charmaine Solomon's Complete Asian Cookbook