AN INTRO TO

The basics of The basics of Curry makingCurry makingAn introductory guide to Curry-An introductory guide to Curry-ology and how to succeed at itology and how to succeed at it

Luthfun AliLuthfun Ali

A Publication of

PLNA

ContentsChapter 1 – Know your history

Chapter 2 – Know your dishes

Chapter 3 – Know your spices and herbs

Chapter 4 – Know your sides

How to master Curry-ology

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CHAPTER

1Know your

History

What, Where and Who?

Curry was first originated in the Indian subcontinent; the combination of herbs and spices are what make of this very common dish.

Conventionally what is classed as a Curry is either meat, fish, poultry or vegetables that are prepared within a sauce that contain these herbs and spices.

Although curry is based in the homeland of India, this dish can also be found in many countries all over the world, commonly within the continent of Asia, but also in other countries such as South Africa and countries in the West Indies.

Some information may have been taken from this link

The masters of Curry-ology

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India: Rogan Josh

South Africa : Bo-Kaap

Jamaica: Curry Goat

Image 1 Image 2 Image 3

CHAPTER

2Know your

Dishes

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Common dishes from your local

takeaway

Korma Jalfrezi Murgh Mahal – Butter Chicken

Chicken Tikka Masala

Vindaloo

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“ "I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'" ”- Aarti Sequeira

CHAPTER

3Know your

Spices

Same - differenceCurry has a nexus of spices and herbs ranging from very common to very rare ones, however your common herbs and spices will always do the trick no matter what. These are the everyday herbs and spices found in the cupboards of curry lovers;

Herbs Spices

Bay leaf Curry Powder

Coriander Chilli Powder

Garlic Turmeric Powder

Ginger Ground Cumin

Onion Cinnamon

Basil Black pepper

Fennel Paprika

CHAPTER

4Know your

Sides

Sides for your dishes

There are many sides associated with curry dishes, some are used to eat with the curry and some are seen as a dish of their own. These are the popular sides usually served with this lovely dish:

Bread: Roti, Chapati, and Naan

Rice: Yellow rice, rice with peas, and Kitchari

Potato: Sag Aloo and Bombay potatos

Samosas: Vegetable, meat or poultry

Chutney: Mango or lime pickle

INCLUDE A

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