Jim "Qwill" Qwilleran is on another adventure in The Cat Who Talked to Ghosts, by Lillian Jackson Braun. The mustachioed former crime reporter and current millionaire (or is it billionaire) has met a woman friend, Polly, the head librarian at the Pickax library. Qwill enjoys Polly's company since she is interested in literature, is of the same age as him, and even though she is not quite as glamourous as the other women he usually becomes friendly with, there is a beauty about her. They often spend time together over a good meal and reading to each other. After reading a story about Indian cooking together, Polly is inspired to make curries, a lot of curries. So many in fact, that although Qwill enjoys a good curry, he starts finding excuses to only stop by before and after meals!
Inspired by this silly infatuation with curries, chicken curries, beef curries, vegetable curries, shrimp curries, and every other curry under the sun, I wanted to make my own. I have never made a curry from scratch...I am loathe to admit that any curry that I have made in my kitchen has come from a pre-made bottle. So what better time then now to learn how to make a curry from scratch!!!!
As is my usual custom now, I did a little research on curry, specifically Vindaloo which is a spicy and popular Indian dish from the region of Goa. Mumbai-based Indians also have a variation of this dish. "Vinho de alho" is an old Portuguese pork dish preserved in vinho (red wine) and cooked with alho (garlic). The dish evolved with South Indian West Coast spices and became what we now know as Vindaloo. It is often one of the spiciest dishes on a western restaurant menu. Western restaurants often serve this dish mixed with potatoes but traditional Vindaloo dishes do not contain potato.
My boyfriend's wonderful mother makes a fantastic Vindaloo (without potato!!). One so spicy...well...we shouldn't talk about it. But it is super flavourful and wonderfully tasty. The Vindaloo recipe and a Raita recipe (to help put the fire out), is below.
Vindaloo Recipe:
Ingredients:
- 2 lb. lean shoulder pork or lamb, or one 3 ½ lb. chicken, or 2 lb. raw shrimp (about 22 shrimps to the lb.)
- 2/3 cup lemon juice, or as needed
- ½ cup mild-flavoured vegetable oil, or as needed
- 1 to 2 tsp. salt, to taste
- 1 tsp. ground black pepper
- 2 tsp. powered cumin
- 2 tsp. powered mustard
- 1 inch-thick slice fresh ginger-root, peeled and cut up
- 3 cloves garlic
- 1 large onion, peeled and cut into chunks
- 2 small dried hot red chili peppers, crushed, or 2 tsp. hot red pepper flakes or to taste
- 1 tsp. turmeric
- 1 tsp. powered coriander
- 1 tsp. powered cinnamon
- 1 Tb. Sweet paprika
- 1 to 2 tsp. sugar, or to taste
- 1 to 2 cups boiling water, as needed
- Serve with 2 cups cooked rice, preferably basmati and Raita (recipe below)
1. Trim fat from meat and cut into 1-inch cubes. Or, cut chicken through bones into 12 pieces, first quartering, then disjointing wings and drumsticks, then chopping breasts and thighs in half. Remove skin as you work. Or, shell and devein raw shrimp. Place in glass or ceramic bowl.
2. Combine 6 Tb. lemon juice, 2 Tb. oil, 1 tsp. black pepper, cumin and mustard. Coat meat, chicken or shrimp with mixture. Marinate meat or chicken for 2 hours at room emperature; shrimp for 1 hour. If kitchen is warm, marinate in refrigerator but let stand at room temperature 15 minutes before cooking.
3. Using blender or food processor (preferably with a small bowl), grind together ginger, garlic, and onion until you have a coarse paste. Scrape sides down to incorporate everything. Heat half of remaining oil in a 10- to 12-inch heavy skillet or casserole. Gently sauté ginger-garlic-onion paste for 5 minutes or until it begins to turn yellow. Stir in all remaining seasonings except sugar. Sauté for about 7 to 8 seconds, or until spices lose raw smell. Add more oil if needed. Stir in meat, chicken or shrimp with any liquid remaining in bowl. Sauté over low heat 5 minutes. Stir in 1 cup boiling water, or enough to come just below level of eat or shrimp.
4. Cover partially and simmer over low heat until tender, stirring frequently, adding more boiling water if needed to prevent scorching. Meats will take about 1 hour; chicken, about 45 minutes; and shrimp, 15 minutes. Adjust seasonings with lemon juice, salt and pepper, chilies and sugar. Simmer 5 minutes longer, or reheat before serving.
Serve with rice and raita.
Yield: About 6 servings
If you are looking to dress up the curry a little bit more, add some toppings for the table to enjoy. Try diced hard boiled egg, raisins, sliced bananas or shredded coconut for some fun!!!
Ingredients:
- 1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
- 2 cups plain whole-milk yogurt or Greek yogurt
- 1/4 cup (packed) chopped fresh mint
- 1 teaspoon ground cumin
- 1/4 teaspoon plus pinch of cayenne pepper
Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.
Yield: About 8 servings
Yield: About 8 servings
आप का खाना स्वादिष्ट हो (āp kā khānā svādiṣṭa ho)
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