You don't have to leave home to discover the world of curry. Because of a growing interest in these foods, the market has produced more and more cookbooks are that are eager to show home cooks how to streamline ethnic recipes and adapt them to the American plate.
The key is to start with the basic spices and ingredients.
Curry spice is well known to most home cooks. It is a blend of many spices as unique as the person blending them. Commercial curry powder has cayenne, coriander, cumin, fennel seeds, fenugreek, black pepper, and turmeric, which gives curry its distinct yellow color. Heat levels range from mild to spicy. Hotter blends are labeled Madras.
Authentic cooks choose their preferred individual spices and toast, grind, and combine them in amounts suitable to a specific dish.
Curry leaves are a component of some curry powders. With small, shiny green leaves from the curry plant, they have a citrus scent similar to lemongrass and a pungent bittersweet flavor.
Curry paste is available in East Indian and Asian markets as well as the international foods aisle of supermarkets. It is a blend of ghee (clarified butter), curry powder, vinegar, and other seasonings, according to the "Food Lover's Companion." It's used in place of curry powder for some curried dishes. Turmeric is a common ingredient in curry recipes.
For cooks who are intimidated by the long list of ingredients, steps, and techniques in Indian cooking, several new cookbooks seek to prepare dishes in less time. Madhur Jaffrey shares her secrets for curries, chutneys, and one-pot Indian meals in "Madhur Jaffrey's Quick and Easy Indian Cooking" (Chronicle, $19.95). Recipes include Scallops in Spinach-Tomato Curry Sauce and Mushroom Curry.
Serve curry with Indian breads such as naan (thick flat bread) or roti (thin flat bread).
Thai curry is hotter than Indian curry. It often uses red curry paste or green curry paste. Buy curry paste in the supermarket, often in the ethnic foods aisle. Both pastes can be made at home.
"Gourmet Thai in Minutes" by Vatcharin Bhumichitr (Kyle, $19.99) has recipes for both pastes using long dried red chilies for the red curry paste and long fresh green chilies and small fresh green chilies for the green curry paste.
Thai Shrimp Curry with Grapes and Fresh Basil is made with green curry paste and fish sauces, coconut milk and fresh ginger.
THAI SHRIMP CURRY WITH GRAPES AND FRESH BASIL
2 tablespoons vegetable oil
1 cup chopped onions
1 tablespoon finely chopped fresh ginger
1 14-ounce can unsweetened coconut milk
3/4 cup chicken broth
1 to 2 tablespoons green curry paste
1 1/2 pounds medium-size shrimp, peeled and deveined
1 1/2 tablespoons fish sauce
1 1/2 cups red seedless grapes, halved
Juice of one lime
1/2 cup chopped fresh basil
3 cups cooked Basmati rice
Heat oil in large skillet over medium heat. Add onions and ginger and cook until onions are softened, about 4 minutes. Add coconut milk and chicken broth and bring to a simmer; cook uncovered until slightly thickened, about 4 minutes. Whisk in curry paste. Add shrimp and fish sauce and cook just until shrimp are opaque in center, about 3 minutes. Transfer to serving dish; stir in grapes, limejuice, and basil. Serve with cooked rice.
Yield: 6 servings
Source: California Table Grape Commission
MUSHROOM CURRY
1 1/2-inch piece ginger, peeled and chopped
1 small onion, peeled and chopped
3 garlic cloves, peeled and chopped
1 pound large fresh mushrooms
6 tablespoons vegetable oil
3 tablespoons plain yogurt
1 teaspoon tomato paste
2 teaspoons ground coriander
3/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro
Put ginger, onion, and garlic into container of electric blender with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending on the size.
Put 3 tablespoons of the oil in a nonstick frying pan and set over high heat. When the oil is hot, put in the mushrooms. Stir and fry for 2 to 3 minutes or until mushrooms have lost their raw look. Empty contents of the pan into a bowl. Wipe the pan.
Put the remaining 3 tablespoons oil into the pan and set over high heat. When the oil is hot, put in the paste from the blender. Stir and fry 3 to 4 minutes until it starts turning brown. Add 1tablespoon yogurt and fry 30 seconds. Add another tablespoon of yogurt and fry 30 seconds. Do this a third time. Then put in the tomato paste and fry 30 seconds. Put in the ground coriander and stir once or twice. Then put in 1 1/4 cups water, the mushrooms and their juices, salt, and cayenne pepper. Stir and bring to a simmer for 5 minutes. Sprinkle with cilantro over the top before serving.
Yield: 4 servings
Source: "Madhur Jaffrey's Quick & Easy Indian Cooking"
Contract Kathie Smith at food(at)theblade.com. For more stories visit scrippsnews.com
Must credit the Toledo Blade
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