Progress toward curry

[redbird]

As I've mentioned, I can't handle capsicum (hot pepper) type spiciness anymore. But I miss curry. I decided a while ago that I want to try mixing my own, with all sorts of spices except for hot pepper.

I have taken the first step, which was to go to Aphrodisia with a shopping list copied off the side of a package of the Penzey's "Balti seasoning," modified to remove things I either can't eat or already have plenty of. I bought—and will probably use most of—clove, cardamom, garlic, ajuwan, anise, coriander, cilantro, fennel, and fenugreek. I already have cinnamon, ginger, cumin, and turmeric. I'm considering brown mustard seed, which I would need to crush. adrian_turtle is in favor of that, and notes that what I've described sounds quite sweet, especially given my tendency to use large amounts of ginger. It's not so much that I need a lot of sweet spice—a little fenugreek will do, I think—as that I want a balance of flavors. There will need to be some experimentation, I expect.

I had fun at the spice shop, and one of the "do not pet" cats came over and rubbed against my leg, and was happy to be stroked a bit. When I went to pay, the woman who was chatting with the store owner commented to her on my beautiful smile. I explained what I was doing, and she agreed that curry doesn't have to be hot.

Comments

[browngirl.livejournal.com]

I think this sounds like a most excellent plan. I think I have a cookbook with a recipe for curry in it (British-style sweet curry powder) if you want.

[coth.livejournal.com]

Consider Moroccan style. I had a chickpea and apricot tagine at the British Library this lunchtime, delicious with many of the virtues of curry with milder spices.

[pyrzqxgl.livejournal.com]

I've got a jar of "Sweet Curry Powder" in my Penzey's curry box, but when I checked, even that has some cayenne pepper. Experimenting with your own blends sounds fun and rewarding ...

[micheinnz.livejournal.com]

There are whole legions of non-hot curries out there! Take a look for korma recipes. Butter chicken's not hot either, and anything labelled "tikka masala" tends to be on the cool side. And, of course, you can adapt just about anything to your tastes. Have fun!

If you can handle black pepper --

[shweta-narayan.livejournal.com]

it will balance the cinnamon/cardamom nicely.

Re: If you can handle black pepper --

[redbird]

I am quite fond of black pepper, and can still handle it with no problem. Not sure why I didn't mention it here, maybe because I was thinking mostly of adding at table (I like more pepper in most things than average, and specifically more than my partners do, so I try to be careful so as not to make them think they've wandered into the part of Alice where there is too much pepper not only in the soup but in the air.

Re: If you can handle black pepper --

[shweta-narayan.livejournal.com]

That actually works perfctly -- a little pepper is all you need to balance the "sweet" spices, and adding the rest fresh-ground is nicest anyway :)

[lizw.livejournal.com]

Looks like you've got some great ideas there. In case it's of interest, I was asked to make a curry a few years back for a friend who is allergic to chilli, and came up with this (http://community.livejournal.com/snake_soup/42569.html), which is now one of my favourite recipes (it has peppercorns in it, but you could substitute something else if that's a no-no.)