step right on up to rant town
i would like to file a complaint.
i recently decided to make a broccoli curry, using a recipe i found on the internet. it was the worst disaster in recent history. yuk and yuk squared. bad. bad. BAD. now before you go blaming the dubious cooks of the internet, i must tell you that one of my superpowers is being able to discern which online recipes will be awesome. so the internet isn't really the problem.
admittedly, the result can be partially attributed to user error. i rushed the potatoes, doubled the spices, and used inferior coconut milk. BUT...even after salvaging the mixture with a whole lotta dairy, something was seriously amiss in my mouth.
that something? curry powder.
for years i didn't even let the cursed stuff cross my doorway. with a serious lover of indian cuisine for a father, i knew better. the thing you know as curry powder is not a REAL spice. it is a generic blend that was originally created by the British with the colonialist palate in mind. it's like white people trying to dance. on your tongue.
but as i got older, i relaxed in my extremist ways. perhaps a touch here...perhaps as a finish there...perhaps, curry powder, you are not the devil, only an amusing minion.
o no, powder of the colonialist swine. you shall not soil my cast iron with your dubious yellow hue. you shall not make me want to scrub my tongue with a scrubby pad ever again. i am done with you.
here's the real problem with curry powder. let's say you make a tasty dish, with onion and coriander and cumin and turmeric and garlic. you take time. you put some effort into it. after all, curry is worth your trouble. then the recipe tells you to dump in a tablespoon of curry powder. and like a FOOL, you do it. guess what? now your dish doesn't taste like a unique blend of herbs and spices. it tastes like curry powder. if you happen to like the taste, it's a lesser problem. but even then, you are missing out on the wide and beautiful world that is curry.
i remade the recipe. this time, i tasted the food before blindly assuming that it needed a boost of brit-pop. guess what? it didn't.
dear internet, don't do this to yourself. you probably know better already, but if you don't, learn from my mistake. you deserve better. i know that indian recipes often have an intimidating list of spices, but you really only need coriander, cumin, and turmeric to get started. that's not so bad, is it?
anyway, curry makes you look clever at parties, is proven to boost attraction levels of the opposite sex, never forgets to empty the recycling, and finds alternate cures for cancer on the weekends.
Broccoli Potato Curry (from here originally, but revised)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon coriander ground
1 teaspoon turmeric ground
1/2 teaspoon cumin ground
1 teaspoon fresh ginger (fresh is way better)
1/8 teaspoon dry mustard (i used regular mustard, just for kicks--not sure if it's essential)
dash red pepper flakes ground
1 cup water
2-3 potatoes and or yams, diced, unpeeled (i like yams)
1-2 cups broccoli florets chopped
1-2 carrot sliced
1/2 teaspoon salt
dash coconut milk for a smooth creamy finish
Directions
Put first 8 ingredients into pan and sauté (for about a minute, you want the spices to release their scent but not to burn--best to stir more or less continuously at this point).
Add in water and potatoes/yams.
Cook, stirring often to coat potatoes with seasonings. (I let the potatoes cook uncovered for a while, till the water had reduced, then covered the pan to finish cooking. You can do this however you want. Just don't undercook the potatoes, or the result won't blend). When potatoes are tender, add last 4 ingredients.
Cover and simmer until broccoli and carrots are tender. Taste. Add a bit of coconut milk if your heart calls you. I like coconut milk. It's very nice.
If you want to add curry powder, then do it. But you been warned.
i recently decided to make a broccoli curry, using a recipe i found on the internet. it was the worst disaster in recent history. yuk and yuk squared. bad. bad. BAD. now before you go blaming the dubious cooks of the internet, i must tell you that one of my superpowers is being able to discern which online recipes will be awesome. so the internet isn't really the problem.
admittedly, the result can be partially attributed to user error. i rushed the potatoes, doubled the spices, and used inferior coconut milk. BUT...even after salvaging the mixture with a whole lotta dairy, something was seriously amiss in my mouth.
that something? curry powder.
for years i didn't even let the cursed stuff cross my doorway. with a serious lover of indian cuisine for a father, i knew better. the thing you know as curry powder is not a REAL spice. it is a generic blend that was originally created by the British with the colonialist palate in mind. it's like white people trying to dance. on your tongue.
but as i got older, i relaxed in my extremist ways. perhaps a touch here...perhaps as a finish there...perhaps, curry powder, you are not the devil, only an amusing minion.
o no, powder of the colonialist swine. you shall not soil my cast iron with your dubious yellow hue. you shall not make me want to scrub my tongue with a scrubby pad ever again. i am done with you.
here's the real problem with curry powder. let's say you make a tasty dish, with onion and coriander and cumin and turmeric and garlic. you take time. you put some effort into it. after all, curry is worth your trouble. then the recipe tells you to dump in a tablespoon of curry powder. and like a FOOL, you do it. guess what? now your dish doesn't taste like a unique blend of herbs and spices. it tastes like curry powder. if you happen to like the taste, it's a lesser problem. but even then, you are missing out on the wide and beautiful world that is curry.
i remade the recipe. this time, i tasted the food before blindly assuming that it needed a boost of brit-pop. guess what? it didn't.
dear internet, don't do this to yourself. you probably know better already, but if you don't, learn from my mistake. you deserve better. i know that indian recipes often have an intimidating list of spices, but you really only need coriander, cumin, and turmeric to get started. that's not so bad, is it?
anyway, curry makes you look clever at parties, is proven to boost attraction levels of the opposite sex, never forgets to empty the recycling, and finds alternate cures for cancer on the weekends.
Broccoli Potato Curry (from here originally, but revised)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon coriander ground
1 teaspoon turmeric ground
1/2 teaspoon cumin ground
1 teaspoon fresh ginger (fresh is way better)
1/8 teaspoon dry mustard (i used regular mustard, just for kicks--not sure if it's essential)
dash red pepper flakes ground
1 cup water
2-3 potatoes and or yams, diced, unpeeled (i like yams)
1-2 cups broccoli florets chopped
1-2 carrot sliced
1/2 teaspoon salt
dash coconut milk for a smooth creamy finish
Directions
Put first 8 ingredients into pan and sauté (for about a minute, you want the spices to release their scent but not to burn--best to stir more or less continuously at this point).
Add in water and potatoes/yams.
Cook, stirring often to coat potatoes with seasonings. (I let the potatoes cook uncovered for a while, till the water had reduced, then covered the pan to finish cooking. You can do this however you want. Just don't undercook the potatoes, or the result won't blend). When potatoes are tender, add last 4 ingredients.
Cover and simmer until broccoli and carrots are tender. Taste. Add a bit of coconut milk if your heart calls you. I like coconut milk. It's very nice.
If you want to add curry powder, then do it. But you been warned.