The term “CURRY” denotes a whole range of culinary field. So what does curry originally mean and where and how did it originate? Researchers say that curry may be the oldest continuously prepared cuisine known in human history, although with modern ingredients like chilli and black pepper added centuries later. Scientists believe they may have found evidence of a 4,000-year-old “proto-curry” in India’s ancient Indus Valley civilization. Traces of cooked ginger and turmeric (which remain in use in almost 90% of curries) could be seen in starch grains in human teeth and a cooking pot found in the ancient town of Farmana, west of Delhi by anthropologists.
Alan Davidson writes however that curry comes from the Tamil word kari, or spiced sauce, which was originally a thin, soup-like, spiced dressing served in southern India, among many other stew-like dressings for meat and vegetables. This turned out into “CURRY”. Interestingly enough, the word curry has a different meaning on the Western world then in India. In India, curry refers to a gravy or stew dish. Typically, these dishes contain the Indian spice mix garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of many things. In India different curry ingredients are regional. In the West, when we think of curry, we think of curry powder or dishes seasoned with it.
(Inputs courtesy: http://www.bbc.co.uk/food)
Because of the long history of curry and its adaptation into so many different cuisines, curry itself can have many different tastes and colors. Although we usually associate the golden yellow color (from the turmeric) and pungent spice with the term curry, it can be mild or fiery hot and come in a variety of colors. But no matter what spices you mix in your curry – it will always be exotic and tasty! Almost all Asian countries, Arab and African world also have curries in their food culture. The type of curry base depends according to the region.
Modern curries are still developing and changing, but always with a nod back to history. As in every food, we are in constant search for making the curries more unique, novel and tasty. There are different forms of curries and the base for each varies though the condiments and spices remains somewhat similar. In my constant search for making the Indian curries exotic but by reducing the tedious procedures, I found out this gravy base. Adding 1-2 teaspoons of this base to roasts and stir fry’s will help in enhancing the flavor and increases the moisture making it softer. There’s an added advantage to this recipe. There are times when your curry has salt, chilli or spices on higher side, just add this and level the flavors.
Hope this will recipe will help out many of you in making your curries special and easier.
In a cooker, add all the ingredients along with water.
Cook on high flame till the first whistle. Reduce the flame to low and cook for 10 minutes.
Switch off and allow it to cool down to room temperature
Blend this mixture in a mixer and allow it to cool down completely.
Store in airtight containers.
N.B: You can also freeze this ice cube trays and store it in freezer bags. Can use the required number of cubes as and when needed.