Curry, an Adventurous Fragrance

Cinzia Cuneo 19 gennaio, 2011 ricette, spezie, cucine del mondo

This subtle bouquet of bronze coloured spices that peps up savoury as well as sweet dishes, is used all the way from the West Indies to Asia and it passes through Africa and of course, India. It is a mixture that can contain anywhere between five to 30 different spices, but it is most usually made up of 10 to 15. The mandatory spices are cinnamon, cardamom, coriander, clove, turmeric, ginger, nutmeg and pepper.

Select a finely textured curry powder that gives off a rich and pleasant aroma and has a soft flavour. If need be, you can enhance it by adding ginger, fresh pepper or other spices. Curry can be preserved in an airtight container in a cool dry place for around six months maximum. To enjoy its full aroma, heat it in some fatty substance before adding it to your sauce or dish.

A few of our recipes that feature curry:

• Curried Chicken with Fruits
• Eggs with a Curry Sauce
• My Grandma’s Curry Sauce
• Red Lentil and Tofu Curry
• Roasted Curried Cauliflower

My Grandma’s Curry Sauce

Originally published in the Journal de Montréal on January 20, 2007.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.