February 07, 2022
I repeat this like a mantra in all of my classes on curry - you must start with one spice and layer, layer, layer.
I began making this curry after visiting the Indian state of Kerala and working with chefs in various kitchens including on their acclaimed houseboats. I love coconut and working with coconut milk, but my North Indian sensibilities didn't truly see that culinary connection between Indian spices and coconut milk until I watched these culinary masters at work. My preconceived notions were all blown away after my time in that region.
You will love this curry - which means gravy to Indians - it does not refer to the spice blend. One thing I do recommend is to steam your longer-cooking veggies first. Why? Because then at the end you're not drying up your curry to get them to cook down. If you prefer to just cook them with your dish, then cook them in a little water before adding the coconut milk so that they have an opportunity soften. This is not a particular recipe that I learned to make - it's something that I just whip up when I am playing around in my kitchen. I hope you enjoy it. Â
Watch me make it in this YouTube video. Subscribe to my channel so you never miss another video.Â
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If you would like to watch my Facebook Live cooking class showcasing this recipe, head to my Indian As Apple Pie Facebook page and click on the 'Live' button on top. Scroll to the video from Sunday, February 6. The video runs 41 minutes and 1 second. Here's the original graphic showcasing our amazing brand sponsors. Remember, always use high-quality ingredients in your cooking and you will never be disappointed.Â
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