There are as many types of curry as there are cultures on the planet. It seems that they are, at the very least, the result of the ingredients that are regionally available. Here’s a recipe for what I think of as a South African Curry. It’s my understanding that it’s generally made in large batches when the chilies are dried and then ground and stored to be used through out the year.
Here’s how you make it:
In a cast iron pan, over medium heat toast the following
5 tablespoons of whole coriander seeds
2.5 tablespoons of whole cumin seeds
Once they start to darken remove them and toast 2.5 tablespoons of urad dal add it to the coriander and cumin.
Then toast 2 teaspoons of whole peppercorns and 1 teaspoon of whole fenugreek seeds.
Once all of the toasted spices have cooled place them in a coffee grinder and grind until they are fine.
Put mix into a bowl and stir in 4 Tablespoons of red chili powder (mild or hot, your choice) and 2 tablespoons of paprika (regular or smoked).
That’s it, store it away from light and heat in an airtight containing and use it at will but with caution if you used hot chili powder!
To make the shrimp salad above I simply tossed the shrimp with the powder over medium heat. When they were almost done I added a little water so it wold stick them. Then I served them on a bed of spinach with yellow cherry tomatoes and sliced red grapes. The chili powder I used was so hot I was glad to have the grapes!
Until next time… Release YOUR Bon Vivant and Savor Your Life!