Curry is What you Make of it!

I was amazed to learn that there are many varieties of "curries". Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. The main spices found in most 'curry powder's are: coriander, cumin, and turmeric. If you have a jar of curry powder, just take a look at the back label to see that it is a combination of these main spices and some can include ginger as well as nutmeg, cloves and red pepper.

Cooking methods of curries may be either ‘dry’ or ‘wet’. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yogurt, cream, coconut milk, coconut cream or broth.

Tonight, I am making what I can a fast and frugal variety. I had some lovely boneless pork chops, some green pepper and onion. Before cooking, I first cubed the pork to marinate in balsamic vinegar along with several dashes of olive oil infused with red pepper, then adding a couple of dashes of garlic powder, 1/2 tsp of crushed dried mint and a pinch of salt sprinkled about. Oh, and the curry powder. I was quite generous. 

To begin, start a salted water for a side of rice to boil. Then chop the onion and green pepper. Saute in 3 tbs of coconut oil and a dollop of butter. When the onion and green pepper have softened and start to brown, toss in the cubed marinated pork. If you do a taste test and you think you need more curry powder, by all means ... go ahead. 

This curry is what I would call a 'dry' curry. Because, I let the juices evaporate from the skillet just before pouring out over the rice, fully cooked, drained and waiting on a low lipped serving plate. 

  ~ Tutti a Tavola!