Curry Meats

Curry..Our East Indian foods have become part of our culinary landscape with our own blended local curries being just as readily available to us as salt and pepper are on our supermarket shelves. Curry is big business in this country, just check out the variety and types available to us. Different names dictate the different flavours that are locked within those cellophane packs. So, not all the curries on the market are the same. Curry powders are made up of the same ingredients but in different proportions. Most curry powders you see will include coriander seed, fenugreek seed, fennel seed, curry leaf, mustard seed, cumin seed, and turmeric and pepper. If the curry seems very yellow that is an indication there is a large quantity of turmeric powder. The greener the curry the smaller the amount of turmeric and the stronger and hotter the flavour. Vindaloo or bindaloo curries tend to be hotter than most. You can choose your curry depending on the food you are going to cook. For example for duck, goat, lamb or beef you can use a greener or stronger curry. This often combines well with the stronger tasting meats. If on the other hand you are currying fish or vegetables then use a milder curry so as not to overpower your flavours. Curries are relatively inexpensive so experiment and see which flavours and or brands you prefer. (edited from Guardian Newspaper 11.22.2002)
Curry Meats
Curry Chicken:
  • subsititute beef with chicken and prepare the same way.

    Curry Goat:
  • subsititute beef with goat and prepare the same way.

    Curry Lamp:
  • subsititute beef with lamp and prepare the same way.

    Curry Lambie:
  • subsititute beef with lambie (conch) and prepare the same way.

    Curry Shrimp:
  • subsititute beef with shrimp and prepare the same way.

    Other Curry Meats:
  • agouti, deer, lappe, manicou and iguana (other speciality local curried dishes all prepare the same way)

    Curry Vegetables:
  • follow the curry beef recipe, except leave out the meat. (potatoes, pumpkin, etc..)

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