The Heroes Behind a Great Curry

Sunday, March 6th, 2011

If I have had one comment over the years that is more or less accurate, it is that I make a good curry. I am quite proud of this fact, though I have to admit that the true compliment should be to my mother, and she would probably say that her skill should be planted firmly at the door of the Indian cook her family had when she was a child in Burma. But what ever route the knowledge came, I hold my hands up and say that yes, I do cook a good curry and the real heroes are three really important ingredients – onion, garlic and ginger.

Forget your clever curry pastes, your amazing herbs, the quality of your oil; if you do not get this very basic starter right, you will not end up with a curry. In India, they use a huge stone to create their starting point. On this stone they put chopped onion, garlic and ginger, and plenty of it, then crush it with another heavy stone. Back and forth they grind one stone against the other until they have a thick paste. Personally, I use a food processor!

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Eggplant Heaven – Imam Bayildi

Friday, January 8th, 2010

Well, the Imam Fainted. That is what Imam Bayaldi means and certainly, many people find this a heavenly dish. Quite why the Imam Fainted is open to speculation, though it may have been at the cost of all that olive oil! However, it was also the third main dish of my recent family dinner and accompanied the Lamb in a Pot and Porchetta, and everyone looked pretty conscious last I checked.

Imam Bayildi has its origins at the Eastern end of the Mediterranean, and is especially associated with the middle east; though you can find it throughout the region. Like many wonderful dishes it is simplicity itself, relying heavily on the richness of the oil and tomatoes. Aubergines or Egg Plants or Brinjal are like sponges when it comes to liquid and flavours, and this dish takes it to the limit. (more…)